Love this recipe! Had to make some modifications though since I can't get the cans of cream of coconut where I live in Cambodia. I just used a can of sweetened-condensed milk and then added my coconut cream powder to the water in the recipe. I also added a bit of coconut extract and some shredded coconut to give more depth to that flavor. One of our dinner guests said he was amazed that you could actually taste the coconut and lime flavors "side-by-side" instead of one dominating the other. It has been a big hit each time I've shared it with others.

Reviewed On: Feb. 11, 2012

Tried this for the first time for a christmas gathering and it was a great hit. I will follow the recipe closer next time though -- I tried to stretch it by adding 4 qts. of water instead of 3. I ended up adding more juice than called for, orange, lemon and lime (since that's what I had on hand). It was good, but not as strong of a cranberry taste as I would have liked. Have already passed on the recipe to several others.

Reviewed On: Jan. 1, 2003

Our newest family favorite! Have also passed along to numerous friends. We LOVE garlic, so I've made the following changes: 3 cloves instead of one, sprinkle with garlic salt every time I baste and use 1/2 cup of vinegar instead of 1/4. Also I cook them in a 9x13 pyrex pan and baste them often so they stay really juicy and gooey. Even my 2 year old loves them!

Reviewed On: May 14, 2001