Ingredients: 2 tbsp Extra virgin olive oil 6 oz Conch (tenderize with mallet) 2 tbsp butter (rub on the conch prior to cooking) 2 oz Coconut flakes 2 oz Coconut rum

Methods:

1. In a heavy skillet heat the extra virgin olive oil. Sear the conch on both sides and reduce heat. Do not overcook or the conch becomes tough.
2. Add coconut flakes. Cook for a minute to soften the coconut. Add the coconut rum. Serve immediately.
3. Coconut cracked conch should be served with rice and beans, pumpkin mash, coleslaw. Garnish with lemon and parsley. Enjoy the flavor of Caymen Island.