Thanks, I'll give the recipe a try. What I've done was a bit different but I suppose it had a thai influence to it. I had diced mango, red bell pepper, red sweet onions, corriander, lime, fish sauce and used a chinese sweet chili sauce to it. I just couldn't get the taste right. But I think I have to do some substitution and will try green onions instead. I was just planning to simply salt the fish, wrap them in the leaves and grill it that way. The fish will steam cook this way and the leaves will impart it's taste to the fish. I don't know yet if I want to flavour it with ginger and onions. It may just be too much when combined with the salsa. It is a yummy lunch packet if you can imagine it with the mango salsa and steamed rice. You can grill a lot of seafood this way. In anycase, I'm doing a 'fushion' thing for this weekend's barbecue party, so have been experimenting with this salsa. Fresh banana leaves can be used as plates to serve fresh seafood on. Imagine grilled shrimps or fish, garlic fried rice, sides of sweet pickled vegetables such as carrots, green papaya and daikon, and for dipping - flavoured coconut vinegar (flavoured with hot thai peppers, ginger and garlic). Ianna

As woohooman mentioned above, fermenting your own, making your own mash, is the way to go. That link is pretty good - although once you understand the basics, then its an art form. Essentially, its the same thing as making sauerkraut - the fermentation eats up the sugars in the peppers / fruit, etc, creating lactic acid, which in turn preserves it, eliminating the need for any added vinegar. You can either keep it refrigerated or water-bath can it. I start off by saving any and all peppers that turn red - pull off the stems, slice roughly, put in a ziplock and into the chest freezer. At the end of the growing season, most of whats left on the plants is red, and the still-green peppers I leave on a tray, most turn red as well. Then thaw out the frozen ones, saving any liquid, and use a blender or food processor to chop them up into a 'mash'. Add salt, and then into the fermentation chamber. You can also do this with green peppers as well. You can mix red and green, but the end result looks a bit like mud. I use 3 gallon ceramic crocks, plastic bags filled with water as the seal. however you can use a mason jar with a special lid, see link. The whole idea is an anaerobic fermentation, just like they use to make wine, or sauerkraut, or the old-fashioned way to make pickles. The longer you leave it, the more complex the flavor. Its better to do this in a cool environment, perfect is 65 - 70 F. You can add mango slices, apple slices, onion, spices, what ever. I don't add a 'starter' unless I'm making something with roasted chili - a whole other world of good. Because then, the roasting process killed the natural bacteria, and ya have to add something, I use a splash of kefir because it gives a great flavor and result. Each time its a bit different. Its also pretty safe - there are a bazillion utubes out there on how to make sauerkraut, its the same process. When its done fermenting, for me usually 6 weeks, I run it through a food mill to remove the seeds and skin. Its still 'alive', so be careful because its still fermenting and can pop off lids and such. I do about 15 quarts of finished sauce a year. It doesn't last. Here is a link that might be useful: link to special lids

There are recipes for Coconut Cornbread using coconut milk (as well as shredded coconut). I buy Wilderness Family Naturals Powdered Coconut Milk by the 5-pound bag and had this recipe in my stash to try using the reconstituted coconut milk. Can't vouch for it because I haven't made it yet, but it is an example of using coconut milk in cornbread. Coconut Cornbread (in a skillet) 1-1/2 c. cornmeal 1-1/2 c. whole wheat flour 3 T. coconut palm sugar (or brown sugar) 1 t. sea salt 2-1/2 c. water (or coconut milk) 1/4 c. coconut oil (or olive or vegetable oil) 1 c. unsweetened, shredded coconut 1 t. baking soda 1 T. coconut vinegar (or apple cider vinegar) 1. Preheat the oven to 400-degrees F. 2. Mix ingredients and pour into cast iron pan (batter will seem very liquidy). 3. Bake for 30-minutes or so. -Grainlady

I like coconut oil to moisturize lips, skin, hair, stir fry veggies, make curries, and husband uses it to pop popcorn. From what I've read, the problematic fats are the ones which are partially hydrogenated (trans fats) and, according to medical research, cause all kinds of health issues. They were widely used in prepared foods, but the FDA banned them a few years ago and many companies have replaced them with other oils.