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Sea of Thieves The Cookbook

I really hope all aspiring pirate chefs enjoy this book.  I hope the love and care I took writing and photographing it comes through. I love this amazing little pirate game. The recipes have all the flavors of the Caribbean and the foods available in game.

Yes, there are eggs in several dishes...are there eggs in the game? No. Are there chickens? Yes. So...yeah...there are eggs. LOL.
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Arrrrrr - we have ourselves a pirating crew that
enjoys plundering the seas is true.

On Mondays we sail with viewers like you
and on Tuesdays we try our hand at all
that is new (well to us at least)

Grab yer tankard and fill it with grog...we hope
to entertain yer tired soul!

 - Join in the fun - join the Discord Channel for audio and
then sail with us on Mondays or watch the chaos unfold on Tuesdays.

El Gato Pub streams regularly Tuesdays, Fridays and Saturdays between 8PM and Midnight Eastern Time - with some special Coffee with Shredz Saturday and Sunday mornings.

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Sea of Thieves Pirating



Serving up grog in the evenings and slooping during the day.

Join me if you can as I learn my way around pirating...although as a Pirate Legend I have much share I have just as much to learn on these unforgiving seas.


Madrinas Sot Coconut Rum Coffee Ice Cream

All coconut, all the time!  This recipe is made from coconut milk and cream and is lactose free. Of course, if your island happens to have access to cow milk options, just replace the coconut milk with half and half and prepare the same way.


  • 1 cup Madrinas Sea of Thieves Coconut Rum Coffee Beans

  • 2-15 oz cans of coconut cream (roughly 2 1/2 cups)

  • 1.5 cups coconut milk

  • 6 egg yolks

  • ½ cup sugar

  • 1 tsp vanilla extract

  • 2 tbsp shredded sweetened coconut

  • 1 tsp finely ground coffee beans

  • ¼ tsp salt


How to:

  • Add the yolks to a large mixing bowl with the sugar and mix until fluffy using a hand mixer, set aside.Add the ingredients from the cans of coconut cream to a food processor and process until smooth.

  • Add the coconut cream, coconut milk and coffee beans, to a medium pot and over low-medium heat cook while stirring often to make sure it doesn’t boil.Roughly 7-10 minutes.Remove from heat.With a sieve strainer over another large bowl set a sieve strainer and pour the milk, cream, coffee mixture into it, keep the beans.

  • Temper the eggs by using a whisk and ladle a little of the milk mixture to the eggs.Slowly keep adding until half the milk mixture is added and mixed in with the eggs.Combine both bowls completely and transfer back to pot, add the saved coffee beans, and set on low to medium heat and cook while stirring constantly for roughly 5-7 minutes, until the back of a spoon can be coated.

  • Remove from heat, pour through sieve into large bowl.Discard coffee beans.Add vanilla extract, salt, and fine ground coffee beans and mix.Cover the custard with plastic wrap and press directly against the mixture so that it doesn’t develop a skin.Place in refrigerator for at least three hours.

  • Add the custard into your ice cream maker and set on sorbet setting (40 minutes). In about 30 minutes in or when it looks like it’s starting to freeze up, add the coconut.Allow to finish.Store in airtight container in the freezer and freeze for at least one hour.

Happy Grogmas


composed and sung by Fenwa Teryen

Gatos at Sea Shanty



Happily sailing and creating content wherever we
go.  We are always looking to find ways to
share our pirating experiences with  all
seafarers and landlubbers alike. 

We start from the beginning and drive through
progression...if you ever wanted to know
what SOT is like from
the start...we got ya grog!

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