Food Recipes Sauces, Condiments and Preserves Marinades Coconut Marinade Be the first to rate & review! Plus: More Grilling Recipes and Tips By Steven Raichlen Steven Raichlen Steven Raichlen is an award-winning culinary writer, lecturer, and TV host. Considered the foremost authority on modern barbecue, he has published 32 books, including international bestseller The Barbecue Bible, and hosted a handful of television shows. Food & Wine's Editorial Guidelines Updated on March 27, 2015 Save Rate PRINT Share Close Yield: MAKES ABOUT 2 1/2 CUPS Cook Mode (Keep screen awake) Ingredients 1 cup canned unsweetened coconut milk 1 medium onion (quartered) 1 small green bell pepper (cut into 2-inch pieces) 6 garlic cloves (peeled) 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon freshly ground pepper ¼ cup coarsely chopped fresh flat-leaf parsley Directions In a blender or food processor, combine the coconut milk, onion, green pepper, garlic, olive oil, salt and pepper and puree. Add the chopped parsley and blend until smooth. Serve With Chicken, firm white-fleshed fish: marinate 8 to 12 hours. Shrimp: marinate 4 to 6 hours. Originally appeared: June 1996 Rate It Print