Carribean Stuffing Recipe

Ingredients

5 Bananas, sliced

5 Mangos, sliced

1 Pineapple, chopped

5 Apples, chopped

16 ounce Coconut Milk

1 loaf Fresh Bread, cubed

1.5 pounds Coconut, shredded, unsweetened

8 ounce Meyers Rum, dark

8 ounces Creme de Banana

Soak bread in coconut milk with shredded coconut.

Saute Pineapples, apples and mangos, add bananas, clear pan with rum and cream de banana.

Add bread mix and mash all together. Should not be too stiff. Be sure to boil rum and creme de banana to get all the alcohol to evaporate.

Place in well buttered shallow pain and cover. Bake in 450 oven until browned.