Tag Archives: coconut

Coconut Chipotle Chicken and Chipotle Orange Mayo


Many ways to eat this Chicken. (OPTIONS BELOW). Over rice w/vegis. Over Peppers/Onions and Sweet Potatoes. On Wraps w/Rice (Optional). On Hawaiian Buns. Or, as we did, on Hawaiian Buns with Our SPECIAL Chipotle Orange Mayo (Recipe Below- Not just for this meal! Tastes great on many Wraps/Sandwiches.)!

Marinade (5hours) *See Notes:
1tsp McCormick Jamaican Season
1/3c canned unsweetened Coconut Milk
1/4c Chipotle Peppers in Adobo, minced
2T Maple Syrup (I used Organic Grade B)
1T Soy Sauce
1/4tsp Sea Salt

Hawaiian Buns, Bread of Choice, or Wraps (Or an option below)
Frozen Pepper/Onion Mix


Chipotle Orange Mayo (Great on ANY sandwich/wrap):
3T Mayo
1tsp Orange Marmalade
1/8tsp Chipotle Powder (Or more to taste!!!)
1/8tsp Lemon Juice (Fridge 100% kind)
3/4tsp Dried Chives, minced
1/8tsp McCormick’s Dried Orange Peel
1/8tsp Mustard

Marinade Chicken. Preheat oven to 450. I cook Peppers/Onions seperate. Wrap each in foil and bake about 1 hour. Cut up Chicken. I served on Hawaiian Buns with Chipotle Orange Mayo, Tomatoes, and Lettuce. Cheese is optional. Leftovers I made Tacos. More options below, ideas are endless!
Try throwing into crock pot (Chicken and Marinade ingredients). Cook on LOW 4 hours, last 30 minutes add in Peppers/Onions. Serve on Buns, over Sweet Potatoes, Wraps/Shells, over Rice.
(Photo PreCooked)
MANY WAYS to Eat this Chicken Recipe:
Serve over Sweet Potato Rice (Recipe Here)
Over cubed, seasoned, and baked Sweet Potatoes
Or over Peppers/Onions with cubed Sweet Potatoes
Or over Rice with cubed Sweet Potatoes
Or over Rice with Peppers/Onions
Or over Rice with Peas and Carrots
Grill it up!
(ALL RICE COOKED IN CHICKEN BROTH! 1 cube, crushed per 1c Rice)
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Tay’s Sweet Shrimp over Rice and Vegis (Chicken can be used)


Coating *See Notes:
About 1/2 lb to 1 lb Shrimp (Or Chicken, cubed)
1/3c+1T Cornstarch (Flour can be used)
1 tsp+1/4 tsp Ol Bay Seasoning
1/2tsp Garlic Powder
1/4tsp Onion Powder
1/4tsp Sea Salt
1/8tsp Pepper
1/8tsp Cayenne

Egg + 1T canned Unsweetened Coconut Milk, beat
Organic Coconut Oil (For Frying)

Sauce *See Notes:
1/2c canned Unsweetened Coconut Milk
1/4tsp Lemon Juice (Fridge 100% kind)
1/8tsp Vanilla Extract
1/2T +1tsp Brown Sugar
1/4tsp Sea Salt
1T + 1tsp Green Onions, minced

Toppings (For Serving. Optional): Drizzle of Sweet Thai Sauce (I skipped), Honey Roasted Sunflower Seeds (Shell-less. I skipped)

2c Rice (Mine was not instant)
4c Water (Per instructions 2c per 1c Rice)
2 Chicken Broth Cubes, crushed
1/2c Carrots and Peas
Optional (I Skip): Pineapple, Peppers, Mushrooms, Broccoli

Preheat oven to about 400. Mix Sauce. Toss Shrimp in Egg+Coconut Milk Mix. Dump into Cornstarch Coating. Toss. Add into skillet with heated Coconut Oil. Fry on both sides. Add to baking pan. Top with Sauce. Bake, uncovered, about 18minutes, cooked to desire.
Rice: 1 Broth Cube per 1c Rice, crushed. Add Water, Rice, Vegis together. Cook. Serve Shrimp over Rice.
Served with Chipotle Fish Tacos with Special Slaw & Avocado Sauce

Notes: My original recipe was going to try Coconut Milk with SWEETENED Condensed Milk… But, realized I didn’t have any. So improvised with this Recipe. 1/3c Coconut Milk + 1/4c Condensed Sweetened Milk then 1/2tsp Brown Sugar, rest of ingredients the same. I liked it the above way, tho.

A lil Healthier?
Skip Breading, Just Marinade Meat with Seasons. (Shrimp 1.5-2hrs, Chicken for 4-8 hours)
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Jamaican Jerk Chicken & Peppers, Onions served with Coconut Sweet Potato & Black Beans Rice

1tsp packed Brown Sugar, or more to taste
1tsp – 1/2T each: Coriander, Pepper, Onion Powder, Garlic Powder
1.5T McCormick Jamaican Jerk Season
1/4tsp Ginger Powder
1/4c Soy Sauce
2 dried Bay Leaves

1c mashed Sweet Potato, (Boiled, mashed)*
1/3c canned UNSWEETENED Coconut Milk
1/4tsp Curry
1/2 can Black Beans, drained well
1tsp Dried Cilantro

2c Instant Rice
2c Chicken Broth (Or Water + Broth Cube, crushed)

Vegis: 1 Frozen Bag Bell Peppers and Onions (Or 1-2 Red Pepper, 1-2 Green Pepper, Onion)

Marinade Chicken about 6-8 hours. Butter Flavor Cooking Spray baking dish. Lay in Vegis. Lay Chicken over Vegis. Bake, covered.
Prep Rice: Boil Rice in Broth. Add Black Beans. Boil and Mash Sweet Potato, mixing in Curry, Cilantro, Coconut Milk. Mix into Cooked Rice and Beans.
Serve Chicken and Vegis with side of Rice.
*You can used cooked DICED Sweet Potatoes in Rice.
CAN ALSO Marinade Chicken and Grill! Great many ways!
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Chinese Chicken Egg Rolls with Coconut Peanut Sauce


2-3 Frozen Chicken (Boil in 3c Water + 2 Chicken Broth Cubes)
1/2T Sesame Seed Oil
1/2 Sweet Red Bell Peppers
1/2c Red Onions
1 Carrot, grated
1 Garlic Clove, minced
1/2tsp Dried Cilantro
1/4tsp TO 1/2tsp McCormick Chinese 5 Spice

Sauce (Blend in blender):
1T Peanut Butter
1/2c canned Unsweetened Coconut Milk
2T Soy Sauce
1/2T Honey
1/2tsp Lime (Or Lemon) Juice (Fridge concentrate kind)
1/8tsp Sea Salt
a lil under 1/4tsp Ginger Powder
1/4tsp Red Pepper Flakes

1c Cucumber, peeled/seeded/diced SMALL
Egg Rolls (Cabbage (Boiled)/Lettuce leaves, work)

Boil Chicken (Don’t bother bring to boil before adding Chicken… JUST ADD ALL IN!). Cut Up. Sautee 1st 8 Ingredients in Sesame Oil.
Top Egg Roll Wrappers with Chicken Mix, Sauce, then, sprinkle of Cucumbers. Roll.
Heat skillet, Butter Flavor Cooking Spray it. Brown all sides of Egg Rolls. Eat.

Optional to mix Chicken and Sauce to desired consistency.
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Orange You Glad the CooCooNuts are Here?! (Coconut Orange Chicken Bites)

Coconut Orange Chicken Bites 2
Healthier/Other Options Below.

About 1.5lb Chicken Breasts, thawed and cubed *See Notes
1T – 2T Sweetened Coconut Flakes

5.5T – 6T Sweet Orange Marmalade
1T Soy Sauce
1/4tsp Ginger Powder
1tsp Lemon Juice (Fridge Concentrate Kind)
1.5tsp canned Unsweetened Coconut Milk
1/4tsp – 1/2tsp Hot Chili Oil (I did 1/2tsp)
1/2tsp Red Pepper Flakes

Breading (Mix):
6-8T Cornstarch
3T Bread Crumbs (I used Italian- All I had)
1/2c Sweetened Coconut Flakes, minced/blended more
1/2tsp Garlic Powder
1/4tsp Pepper

2 Eggs Beaten
2T canned Unsweetened Coconut Milk

About 5T Vegetable Oil

AT LEAST one hour prior to cooking, mix sauce mix.
Cube chicken. BLEND/MINCE coconut flakes, to make smaller! Stays on chicken better. Mix breading in one bowl. Whisk eggs and 2T coconut milk in another bowl. Toss chicken with breading mixture. Drizzle egg over, quick mix. Heat oil in skillet, I start with 3T of oil and add, as needed. Brown chicken. Add to baking dish. Top with 1-2T coconut flakes. Top with sauce. Gently, quick stir. Bake UNCOVERED in preheated oven at 350 for 15minutes. Mix once, then bake another 15minutes.
Serve with: 2.5c uncooked Rice. Add amount water called for AND 2 crushed Chicken Broth Cubes. Add in Frozen Broccoli and Frozen Peas. Microwave/Cook per instructions.

-Try marinading chicken in coconut milk for 1 hour prior to cutting into cubes and cooking!
CUT CALORIES! : You can SKIP breading and egg mix… By doing it this way:
Butter Cooking Spray Skillet (Or Oil it). Halfway cook chicken, or brown each side. Add to baking dish. Top with 1-2T coconut flakes. Top with sauce. Bake 350, uncovered, for 15minutes. Toss, then bake another 15minutes.
-Try heating this up with up to 1tsp Sriracha Sauce- Have yet to try. May alter flavor.

-Coconut oil can be tried. I have yet to, tho.
-Amp up orange flavor with 1/4tsp McCormick’s Dried Orange Peel
-Using Sesame Oil instead of Hot Chili Oil

Try Our Other Bites: BBQ Chicks, Lemony Snickets Chicks, Sweet N Sour Chicks, Buffalo, etc.
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Curr-Conut Balls N Wet Cabbage (Coconut N Curry Meatballs with Vegis and Side of Cabbage)


1lb 4oz bag Frozen Beef Meatballs (Unseasoned)
16 oz. Bag Frozen Japanese Style Stir Fry Vegetables*

Sauce (Premix):
A lil shy of 1c Unsweetened Canned Coconut Milk
2.5T Soy Sauce
1/2tsp Lemon Juice (Fridge concentrate kind)
1.5tsp Curry Powder
1/8tsp Ginger
1/2tsp (Packed) Brown Sugar
1/8tsp Red Pepper Flakes

2.5c Minute Rice (With water it calls for- Not the salt or butter)
1 Chicken Broth Cube, crushed
1 Beef Broth Cube, crushed

Butter flavor cooking spray crock. Add meatballs and vegis. Premix sauce. Pour over. Turn on high for 1 TO 1.5 hrs. Then low for 3 more hours.
Serve over Rice. I did 2.5c Minute Rice microwaved, covered, in amount water it calls for, WITH 1 Beef Broth Cube, crushed, and 1 Chicken Broth Cube, crushed.

*Vegetables are Essential Everyday brand. It contains: Broccoli, Carrots, Snap Peas, Onions, Celery, Red Peppers, Water Chestnuts, and Mushrooms


Wet Cabbage:
4.5c Water
4 Beef Broth Cubes, crushed
1/2T Butter
1 Onion Soup Packet
1 Head of Cabbage
1T Vinegar

On stove top, in oven safe pan, bring to boil: Water, cubes, butter, onion packet. Quarter cabbage. Add vinegar and cabbage to pot. Cover, bake 325 for 1 hour, stir. Cover. Bake at 400 for another hour.
(((You can choose to add to crock and slow cook, as well.)))
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Smooth N Citrusy Cilantro Chicken Marinade

Cilantro Lime Chicken

1/3c+1T canned Unsweetened Coconut Milk
3T TO 1/4c Lime Juice (Concentrate Kind- We did 1/4c)
1/4tsp McCormick’s Dried Orange Peel
2T+1tsp Dried Cilantro
1tsp Honey
1tsp TO 1.5tsp Hot Chili Oil (We did 1tsp)
1/2tsp Garlic Powder
A lil shy of 1/4tsp Sea Salt
1T Dried Parsley

Marinade thawed fresh chicken breasts Up To 5-8 hours. Charcoal Grill is TASTY! Eat alone, on Taco Shells (With Tomatoes and little Mayo), or over Rice (Cooked in Chicken Broth).

Grill Tip: Make hill of charcoal (Highest point in center). Light charcoal. Once coals are glowing and ashy, lay chicken around outside of grill. We use partially smashed can to prop open few inches. Once spatula is mostly easy to slide under chicken, flip, cook other side. (Chicken is ready to flip when it doesn’t stick to grill)

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So Fresh and So CoConuty (Coconut Mint N Rosemary Pea Soup)

Coconut Mint Split Pea Soup

A REFRESHING twist on the Good Ol’ Split Pea Soup.

4 Chicken Broth Cubes + 4c Water
4 Vegi Bouillon Cubes + 4c water
1 lb Turkey Kielbasa, sliced
1/2 TO 1 bag Split Peas (I believe I did almost 1lb)
2c Potatoes, diced
1c Celery
2c Carrots, sliced
1 Onion
1/4tsp Ground Black Pepper
1 tsp Garlic Powder
1 tsp Dried Oregano
1 tsp Dried Parsley
1 large Garlic Clove, minced
1 TO 1.5tsp Dried Mint (I Believe I did 1.5tsp)*
1tsp Dried Rosemary
1c canned Coconut Milk (1hr Before Serving)

LIGHTLY Butter Crock (Or Butter Cooking Spray). Add all ingredients, except coconut milk and 1/2tsp of the 1.5tsp Mint. Cook on low 6-8 hours, til vegis are soft. Last hour add coconut milk and 1/2tsp mint.

*I honestly forgot which I added. Busy day! So add 1tsp Mint. If the last hour it needs more, throw in the other 1/2tsp. Also, my split pea bag was open, not sure if any was missing. But, there was more than half, for sure!

Try our regular version of Split Pea Soup (Lets Split! Soup), too. Click HERE

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Currified Coconut Chicken Tacos (Coconut Curry Chicken)


5 Frozen Chicken Breasts
1c Frozen Shrimp (Optional)
1 can Cream of Chicken
1 13.5 oz can Coconut Milk (Unsweetened. Your choice.)
1 14.5 oz can Stewed Tomatoes, entire can
2 small Garlic Cloves, minced
1 small onion
1.5 T packed Light Brown Sugar
1/2 T Curry Powder
1/16 tsp Ginger Powder
1/16tsp sea salt
1/4tsp Red Pepper Flakes (Optional)
If tacos: Shells, salsa, rice (Cooked in broth), other toppings of choice.

Spray crock with cooking spray. Add all. Cook on low 6-8 hours. I eat mine on Tacos! You can eat plain or on rice (Cooked in chicken broth), as well.

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COOCOO NUTS Shrimp and Crab Soup (Coconut Shrimp and Crab)


1/8 tsp Sesame Seed Oil
1c Mushroom, sliced
1 small Onion, Chopped
1 Carrot, grated
1/2 Orange Bell Pepper, chopped
1/2 Red Bell Pepper, chopped
1T Oyster Sauce
1T Soy Sauce
1.5T Brown Sugar
1/4 tsp Red Pepper Flakes
1T Lemon Grass, Fresh Herb, Minced
3 Chicken Broth Cubes
3c Water
1 can Unsweetened Coconut Milk (About 14oz)
1/2 lb Shrimp, detailed and deveined
1c packed with Crab Meat (I used imitation)
Add all to crockpot. Cook on low 4 hours. Serve.