Loris Coconut Chicken Recipes

COCONUT CHICKEN

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.

LORIE'S ULTIMATE COCONUT CREAM PIE

Steps:

• For the crust: In a large bowl, combine flour and 1/4 teaspoon salt. Cut in the shortening and butter until the mixture resembles coarse crumbs. Stir in the vinegar and 2 tablespoons water, until the mixture forms a ball, adding more water if necessary. Pat into a ball, wrap in plastic and refrigerate for 4 hours or overnight.
• Preheat the oven to 425 degrees F. Roll the dough out to an 11-inch circle to fit a 9 1/2-inch glass pie plate. Place the crust in pie plate and trim and crimp edges. Place the dish on a baking sheet for easier handling. Prick the bottom and sides of the crust well with a fork. Line the inside of the crust with a piece of foil or parchment, allowing edges to extend several inches beyond the perimeter. Place 2 cups of dried beans in the crust to weight it down during baking and prevent shrinkage. Bake for 15 minutes or until the crust is no longer raw on the bottom. Remove the foil and beans by carefully lifting the foil out by the overhang. Bake for another 10 to 15 minutes or until light golden brown. Remove from the oven and cool completely.
• For the filling: Place 1/2 cup cold milk in a medium-size mixing bowl (preferably with a pouring spout) and sprinkle the gelatin over top. Set aside to soften, about 5 minutes.
• Bring the remaining milk and coconut milk to nearly a boil in a large heavy saucepan over medium heat.
• When the gelatin is soft, add the sugar, cornstarch, egg yolks, and egg and whisk until very well blended. Gradually whisk about a 1/4 cup of the hot milk mixture into the gelatin mixture; repeat this process once or twice using about 3/4 cup of the hot milk mixture. Pour the warmed gelatin mixture into the saucepan with the hot milk and bring the mixture to a boil, stirring constantly. Cook for about 3 more minutes or until the mixture is very thick.
• Strain the pastry cream through a fine wire strainer into a large clean bowl; whisk in the butter, coconut extract, and cream of coconut until smooth. Stir in 2 cups shredded coconut.
• Pour into the cooled pie shell and refrigerate for at least 8 hours.
• For the topping: Beat the heavy cream in a large bowl on high speed until foamy. Add the powdered sugar, and vanilla, and beat until soft to medium stiff peaks form. Spread over the pie. Sprinkle with the remaining 1/2 cup coconut. Keep refrigerated.
• Chilling the crust for 4 hours makes all the difference in terms of the flakiness. Straining the custard is important for a really smooth texture. And lastly, chilling the pie for a good 8 hours is the key for perfect slicing.

CRISPY FRIED COCONUT CHICKEN TENDERS

Steps:

• Combine milk and vinegar in a bowl. Add tenderloins. Place in the refrigerator to soak for 1 to 2 hours.
• While chicken soaks, prepare egg coating by whisking together eggs, heavy cream, salt, and pepper in a bowl.
• Prepare dry coating by pulsing coconut in the bowl of a food processor until it resembles large bread crumbs. Add almond flour, all-purpose flour, sugar, 1 teaspoon salt, 1 teaspoon pepper, and chili powder. Pulse to combine.
• Preheat the oven to 250 degrees F (120 degrees C). Remove chicken from milk mixture; discard mixture.
• Dip each chicken tender in the egg mixture, then in the coconut coating, pressing generous amounts into the meat.
• Heat oil in a skillet over medium heat. Gently drop coated chicken into the hot oil and fry until golden and no longer pink in the centers, working in batches, about 6 minutes per side. Place fried pieces in the oven to keep warm between batches.

LORI'S ISLAND CHICKEN

Steps:

• Combine the peanuts and coconut in a bowl.
• Season lightly.
• In another bowl place rice powder.
• Prepare chicken.
• Dredge in rice powder.
• Dip in egg, then coconut mix to coat.
• Place on racks over a baking sheet.
• Chill 1 hour.
• Bring back to room temperature.
• Heat about 1 inch of oil in a deep wide skillet.
• Fry half of the strips until golden all over, about 6-9 minutes.
• Drain well on paper towels.
• Keep warm in a low oven while preparing rest.
• Meanwhile, combine the rest to make salsa.
• Serve on top.

LORI'S LEMON-PEPPER CHICKEN LEG QUARTERS

Steps:

• Coat the leg quarters with lemon-pepper, salt, and parsley. Let sit in the refrigerator, covered, for 2 hours.
• Preheat the oven to 400 degrees F (200 degrees C).
• Heat olive oil in a skillet over medium-high heat. Sear chicken, skin-side down, to help crisp the skin, about 5 minutes per side. Transfer to a roasting pan.
• Bake in the preheated oven until no longer pink in the centers and juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

COCONUT FRIED CHICKEN

Steps:

• In a large bowl, mix together the coconut milk, lime juice, onion and chile. Add the chicken and stir to coat. Cover and refrigerate for at least 4 hours but ideally overnight to let the coconut milk mixture tenderize the chicken.
• About an hour before frying, remove the chicken from the refrigerator and let it sit out at room temperature to take the chill off.
• In a large, heavy-bottomed pot, add enough oil to come about halfway up the sides and heat to 365 degrees F.
• In large bowl, combine the flour, coconut, salt, garlic powder, thyme, five-spice powder, cayenne, allspice and nutmeg and stir until well combined.
• Remove the chicken from the marinade and lightly shake off the excess. Coat the chicken with the seasoned flour, shake off the excess, then set it on a baking sheet.
• Add a few pieces of chicken to the pot, being careful not to overcrowd. Fry, in batches if necessary, until golden brown and cooked through, about 20 minutes. Set aside on a wire-racked lined baking sheet.
• Arrange the chicken pieces on a platter with the cilantro and lime wedges.

LORIS ANN'S YUMMY COCONUT CAKE

Steps:

• Using the first (4) ingredients, make cake as directed in a 9 x 13 pan.
• As soon as the cake comes out of the oven, poke holes with the handle of a wooden spoon throughout cake -- approx 12 to 16 holes in all.
• Mix together sweetened condensed milk and coconut milk.
• Pour milk mixture over hot cake slowly, allowing to absorb and allowing some to go on the edges, as well.
• Place cake in the refrigerator, uncovered, until chilled. Approx 2 hours.
• Mix 1/2 bag (or approx 7 oz) of coconut with the cool whip and spread on top of the chilled cake.
• Sprinkle remainder of coconut over top of cake.
• Refrigerate until ready to serve.
• Refrigerate any unused cake.
• NOTE: You may use your preference of white cake mix, just follow those instructions as stated on the cake box.

LORI'S COCONUT CHICKEN

Steps:

• Boil chicken until just opaque. Drain. Let cool. Remove meat from bones. Chunk.
• Heat oil in a wok. Add the garlic and onion. Stir-fry 2 minutes.
• Add chicken, bell pepper and curry powder. Stir-fry 2 more minutes.
• stir in the nuoc nam, milk, soy sauce and coconut.
• Bring to s boil. Reduce. Simmer 3 minutes.
• Serve on Jasmine rice.