The Jamaican cuisine is a joy and fits the energy, the lightness and the continuous holiday-like ambiance of the island, perfectly. Besides the delicious jerk chicken, the spicy rice dishes, the flawlessly cooked fresh fish, the stews with sweet potatoes and other Creole marvelous feasts, the desserts are also lovely, here. I particularly loved a simple (but not simplistic) coconut pie, that perfectly matches a rum cocktail .

To be successful in cooking your pie you need:

• 1 cup milk

• 1 cup cream

• ½ cup flour

• ½ cup sugar

• 6 eggs

• 1 tablespoon vanilla

• 2 cups shredded coconut

The secret ingredient: rum sauce! With a cup brown sugar, one cup unsalted butter and one cup dark rum.
Let`s set to work: pour the milk, the cream in a bowl, add the sugar, the flour, the eggs, the vanilla and mix for about 2 minutes, then add the coconut and mix together until completely incorporated and place it in a pan. Cook it at 350 degrees for about 40-45 minutes.
The rum sauce is made in the same way, in a pan heat butter until melted, add brown sugar and mix together until sugar dissolves and then sprinkle with rum and cook it for one more minute.
Is there anything else to be done? Ah, slice the pie and serve it warm with rum sauce.
It has got a flavor of holiday, hasn`t it ?