Caribbean Coconut Curry Sauce - cooking recipe

Ingredients

2/3 cup canned cream of coconut (such as Coco Lopez)
1/2 cup fresh lime juice
6 tablespoons minced green onions
2 teaspoons curry powder
1/2 teaspoon cayenne pepper
1/2 teaspoon salt

Preparation

Whisk cream of coconut and fresh lime juice in small bowl until smooth.
Stir in green onions, curry powder, cayenne pepper and salt.
(Can be made 1 day ahead. Cover and refrigerate.) Brush half of sauce over chicken or seafood before and during grilling.
Pass remaining sauce separately.
NOTE: I usually serve this dish with a side of frijoles negros (black beans) and saffron rice cooked with pineapple juice instead of water.