Here it is (my way):
Chicken parts (6-8 pieces)(I prefer thighs but you can make wings, drumsticks...I like smaller pieces than say a whole breast but that's your choice
)
1 cup plus 1/2 cup (1.5 cups total) of shredded unsweetened coconut
1 can of unsweetened coconut milk
Salt, Pepper to taste
1 - 2 Eggs - beaten
Soy flour - about 1/4 cup (or substitute)
Broccoli (1-1.5 cups of florets)
First, preheat oven to 350 F. Wash your chicken, beat egg in bowl..add salt and pepper to egg mixture. In other bowl, mix soy flour w/1 cup of coconut. Dip chicken in egg then in the coconut mixture. Put aside.
In other bowl, combine the broccol with coconut milk and 1/4 cup of coconut.
Arrange chicken in roasting pan...put the broccoli mixture in between the chicken (in roasting pan) - don't dump on top of the chicken. Sprinkle remaining coconut on top of the entire pan.
Bake at 350 F for about 1/2 hour or until chicken is done and coconut takes on a "toasted" appearance. If you see coconut getting too brown to quickly, lower temp on oven to 325 F.
Let cool for slightly...serve with "mock" rice. (Mock Rice is cauliflower cooked firm, chopped up into fine pieces, butter and salt added to taste).
Should serve 4 depending how big pieces are.
question about coconut
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