Coconut Milk, Flour and Oil - 50 Recipes Under 30 Minutes by Sarah Niles

Author:Sarah Niles [Niles, Sarah]
Language: eng
Format: epub
Published: 2014-07-16T21:00:00+00:00

For Pomegranate salsa:

Combine chopped tomato, red onion, pomegranate seeds, cilantro, lime juice, orange juice and salt

Mix all of it together

You can top the tilapia with this salsa

Coconut Chicken Fingers

Servings

6 Persons

Cooking Time

28 Minutes

Ingredients

Skinless, boneless chicken breast halves - 4 (6-ounce), cut into 1/2-inch-thick strips

Salt - 1/2 tsp

Ground red pepper - 1/4 tsp

Coconut flour - 1 cup

Whole buttermilk - 1 cup

Large egg - 1

Unsweetened flaked coconut - 1 1/2 cups

Coconut oil - 3 tbsp

Sweet chili sauce (optional)

Method

Sprinkle chicken with salt and pepper

Add coconut flour in a bowl

Combine buttermilk and egg in the coconut flour

Stir the mixture well

Place coconut in a dish

Dip chicken in coconut flour and discard the remaining mixture

Now dip chicken in egg mixture and then in coconut

Heat a skillet over medium heat

Add oil in it and coat the pan with oil

Add chicken to the pan and cook for 6 minutes or until golden brown

Serve with chili sauce

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