2/3 Cream Of Coconut
1/2 Fresh Lime Juice
6 Green Onions
2 Curry Powder
1/2 Cayenne Pepper
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.