The theme for our third Disney Dinner was coconut…the drink, main course, and dessert all contained some form of it!

We started with a non-alcoholic version of the Monorail Yellow…I substituted apple juice for rum. It also contained orange and pineapple juice, and coconut cream…it tasted like summer in a glass!

The main course was something very new for us…an East African inspired cilantro coconut curry from Sanaa at Disney’s Animal Kingdom. It consisted of butternut squash, cauliflower, red onions, and tomatoes, in a very bright sauce made from cilantro, mint, jalapeño, ginger, and coconut milk. I think everyone was surprised by how much they liked it even though it was vegetarian!

For dessert I made a salted caramel magic bar blondie, inspired by the magic of Fantasia’s “The Sorcerer’s Apprentice.”

All three of these recipes came from Delicious Disney…I’m already looking forward to the next dish I’m going to make from that cookbook…stay tuned!