COCONUT CHICKEN
I couldn't find a recipe for coconut chicken that is typically served at a Chinese buffet, so I made my own. This is baked, not fried. I like to serve this with rice and edamame. My husband and picky 2 year old love this!
Provided by Katie Augustitus
Categories World Cuisine Recipes Asian
Time 3h50m
Yield 6
Number Of Ingredients 12
Steps:
- Pour half the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag, and shake to thoroughly combine the marinade. Place the chicken strips into the bag, squeeze several times to coat the chicken with marinade, and refrigerate at least 3 hours. Reserve the rest of the coconut milk.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with olive oil.
- Place the shredded coconut into a blender or food processor and pulse several times until the coconut is ground into crumbs. Mix it with panko crumbs, salt, and black pepper in a bowl. Place the flour into a second bowl, and the egg into a third shallow bowl. Shake excess marinade from chicken strips, and dip them into the flour to thoroughly coat; then dip into egg, and finally into the coconut crumb mixture. Place the coated strips onto the prepared baking sheet.
- Bake the chicken strips in the preheated oven until golden brown, about 30 minutes.
- Mix the reserved coconut milk and mayonnaise in a small saucepan, and bring to a simmer over medium-low heat; serve the sauce drizzled over the chicken strips or on the side for dipping.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 29.4 g, Cholesterol 95.6 mg, Fat 21.6 g, Fiber 2.3 g, Protein 29.5 g, SaturatedFat 16.8 g, Sodium 544.1 mg, Sugar 4.7 g
COCONUT CREAM EGGS
You're going to love, love,love these easy-to-make Coconut Cream Eggs. Substitute different extracts (thinklemon or orange) and dip in milk, semi-sweet or dark chocolate coatings tocustomize your Easter candy creation.
Provided by McCormick
Categories Other,
Yield 16
Number Of Ingredients 5
Steps:
- Beat sugar, butter, condensed milk and extract in large bowl with electric mixer on medium speed until well blended and smooth. Shape mixture into 1-inch balls then gently roll to form an egg shape. Place on wax paper-lined tray. Refrigerate 1 hour.
- Melt chocolate in medium microwavable bowl on MEDIUM (50% power) 1 1/2 minutes, stirring after 1 minute.
- Using a fork, dip 1 egg at a time into the melted chocolate. Tap back of fork 2 to 3 times against edge of dish to allow excess chocolate to drip off. Place egg on wax paper-lined tray. Repeat with remaining eggs.
Nutrition Facts : Calories 253 Calories
COCONUT CREAM EGGS
"The filling of these homemade chocolate Easter eggs is wonderful creamy and not too sweet," notes Janet Galasso of Lehighton, Pennsylvania.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 dozen.
Number Of Ingredients 6
Steps:
- In a bowl, beat cream cheese and butter until smooth. Add sugar and coconut. Refrigerate for 1-1/2 hours or until easy to handle. Using hands dusted with confectioners' sugar, mold rounded tablespoonfuls of coconut mixture into egg shapes. Place on a waxed paper-lined baking sheet. Freeze for 2 hours or until slightly firm. , Melt chocolate chips and shortening. Remove eggs from the freezer a few at a time; dip into chocolate mixture until completely coated. Return to waxed paper; refrigerate until hardened. Store in the refrigerator.
Nutrition Facts :
CHICKEN AND COCONUT CREAM
What's more indulgent than a single dish featuring spicy, savory, and sweet? I accidentally invented this sauce in school after obsessively frequent visits to a nearby Burmese spot began to strain my meager college budget. After several failed attempts at duplication (to this day they refuse to give me the recipe), I was pleased to discover that I'd developed something pretty special of my own. Serve over rice.
Provided by Simret Zeru
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Combine 1 cup water, 1 onion, 1 tomato, and both habanero peppers in a blender; liquefy. Chop remaining onion and tomato into bite-sized pieces.
- Transfer liquefied tomato-pepper mixture to a saucepan. Boil for at least 30 minutes, adding more water periodically to prevent it from burning.
- Meanwhile, season chicken with salt and pepper and dredge in flour to coat.
- Heat oil in a skillet over medium heat. Add chicken and cook until browned but not fully cooked, 2 to 3 minutes per side. Remove to a plate and chop into bite-sized chunks.
- Pour coconut cream into a bowl. Add some of the hot tomato-pepper mixture to the coconut cream, whisking quickly. Repeat a few more times to raise the temperature of the coconut cream.
- Add warmed coconut cream mixture back to the tomato-pepper mixture and lower the heat to a simmer. Add chicken, bell pepper, jalapenos, sugar, and reserved chopped tomato and onion. Add enough water to achieve desired consistency and simmer for 10 minutes. Add butter and simmer for another 5 minutes.
Nutrition Facts : Calories 578 calories, Carbohydrate 54.2 g, Cholesterol 87.4 mg, Fat 34.8 g, Fiber 1.8 g, Protein 14.5 g, SaturatedFat 20.9 g, Sodium 192.9 mg, Sugar 47.2 g
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