1/2 cup butter, softened
1/2 cup fresh lemon juice
1 (3 ounce) package instant coconut cream pudding mix
2 teaspoons orange zest
2 tablespoons orange zest
1 cup white sugar
1 package orange flavored Jell-O
8 fluid ounces water
In a large bowl, cream together the butter, lemon juice and pudding mix until smooth. Mix in orange zest and orange zest. Stir in sugar and orange flavored gelatin. Gradually blend into the creamed mixture, mixing frequently and thoroughly. Spread mixture into a large bowl, covering half of the steaks. Chill in refrigerator overnight and serve steaks up to 2 weeks ahead.
Heat tablespoon of water in a saucepan to a boil, add ginger beer and stir. Heat slowly over low heat, stirring constantly, until a thin coating coats the surface of the pan. Remove from heat and stir in coconut and other liquid ingredients. Stir, adding water as needed, until all liquid ingredients are used.
Return steaks to pan and heat until just above medium-high heat. Serve steaks with meat scraps and meat crumbs cooked in.
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