seafood caserole with coconut cream

Ingredients For seafood caserole with coconut cream

• 2 can

  coconut milk 13.5 oz. (400 ml) each can
• 4 c

  water or chicken broth
• 1/2 c

  chopped onion
• 1/2 c

  chopped green or red bell pepper
• 1/2 c

  chopped cilantro
• 1 Tbsp

  chopped garlic
• 1 tsp

  salt or add more if you want
• 1/4 tsp

  black pepper
• 1 tsp

  annatto powder condiment (optional)
• 2 Tbsp

  corn starch
• 1 lb

  mediun shrimp peeled
• 4 md

  crabs, clean and cut in half
• 1 lb

  tilapia or other white fish, cut in cubes