My husband and I learned about using coconut milk for alfredo sauce from Jamaican Chef Brian Lumley, whom I interviewed for WestJet magazine’s April issue. At home, we make a thicker sauce for a more luxurious taste and texture. Using a whole can of coconut milk really brings an intense, rich flavor. This version is topped with jerk meatballs.
For the alfredo:
1 can coconut milk
1 large green bell pepper, sliced
1/3 stick of butter
1 tbsp. flour
Cook the pepper in a sauce pan until tender, then melt in the butter and stir in the coconut milk. Use the flour to thicken up the sauce.
Boil water in a pot and cook a box of fettuccine noodles in it until al dente (about 10 min.), then drain.
For the meatballs:
1 pack ground beef
jerk sauce and/or jerk powder (desired amount; I recommend a very generous amount)
salt (desired amount)
Hand mix the jerk and salt into the beef, shape into meatballs, and cook in a pan fully covered with oil at the bottom. Cover the pan to add the element of steam cooking as the beef fries; this ensures the meatballs will be thoroughly cooked.
Serve each dish by laying noodles on first, then the sauce, then the meatballs.