Excellent! As suggested by others, I used about 1/4 cup less of water. Put the coconut in a ziplock bag and had no problem getting it to stick. Had to watch the shrimp closely as it cooked quickly and tended to burn if left too long; probably b/c I used only about 1/2 cup of oil and turned the shrimp halfway through. I used sweetened coconut b/c that's what I had around and it was not too sweet. Drained the shrimp after frying and had no problem with being to greasy. The sauce was great--even my husband who puts hot sauce on everything loved it. Will definitely make this again.

Reviewed On: Jan. 1, 2009

My husband and I prepared this risotto. It was extremely good! It did take quite a while to cook however. We substituted chicken stock for vegetable stock and only needed 3.5 cups. Also, we only used half the cheese as we felt a full cup would be overkill. Next time I will add more mushrooms. Overall, it was great

Reviewed On: Jan. 1, 2009