Coconut Nut

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I’m a coconut nut! Whether it’s sweet or savory, I love the tropical, fresh flavor of creamy coconut mixed into a multitude of dishes. Last year, I was even lucky enough to taste freshly cracked coconut at a smoothie stand on St. Maarten (heavenly!) Anything from the unique, chewy texture of raw, shredded coconut, to the creamy smoothness of coconut milk to the crisp crunch of toasted coconut makes my taste buds go crazy.

Though I’m not too picky about my coconut, I have to admit that my favorite coconut dish happens to be a salad at my favorite restaurant. Yes, I did say “salad,” but no, it’s certainly not health food. Though it starts with a wholesome base of greens, strawberries, and slivered almonds, it’s topped with its crispy, amazing crown jewel, the coconut breaded chicken. I love this chicken so much that I will eat all the healthy ingredients first just so I am left with the fantastic chicken, just me and it, to savor and love.  It has a crispy, tangy outside with soft, tender chicken on the inside. If you haven’t figured it out by now, I LOVE it.

Unfortunately, the fried exterior isn’t exactly the most nutritious option, so I can’t indulge myself too often. Instead, I tried to create a slightly healthier version with smaller, baked coconut breaded chicken tenders. They still incorporate the creamy, chewy coconut flavor and texture without the greasy, fried crust. Though the coconut doesn’t crisp up as much with just the oven heat, the mild flavor of the tropical fruit is truly showcased alongside the unseasoned chicken.  My dad said they needed a little bit of sauce, and I have to say, for someone who doesn’t love coconut as much as I do, I can understand the need for a little extra flavor. Some recipes for coconut chicken that I found recommended orange or honey sauces on the side. I can't say that the recipe can truly compete with the amazing coconut chicken salad at Chocolate Avenue Grill, but as a healthy subsitute, it's not too bad.

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To go with the chicken, I wanted to stick to bright, fruity flavors. I chose to make some steamed, orange rice topped with orange zest and toasted coconut.  The rice was slightly sweet with fresh squeezed orange juice flavor. The texture of the wild rice mixed perfectly with the crunch of the toasted coconut. I used my mom's method of placing a bowl with the rice and cooking liquid inside of a ceramic cooker with a lid. The  cooker is then filled with water about 2 inches up the side. The lid is then placed on the cooker on a hot stove where the water can boil and steam the rice in the bowl.

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Baked Coconut Chicken

adapted from Spark Recipes

• 2 boneless, skinless chicken breasts
• 1 Cup panko bread crumbs
• 1 Cup unsweetened shredded coconut
• 1 egg and 1 egg white, beaten together
• salt and pepper to taste

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Combine the panko and coconut in a small bowl.
2. On a clean and separate surface, cut chicken into thin strips.
3. Dip and coat the chicken individually in the egg mixture. Then, immediately dredge in the coconut and panko mixture. Coat to desired thickness. Place each piece on the prepared baking sheet. Sprinkle with salt and pepper.
4. Bake the chicken in the preheated oven for roughly 25 minutes. Cooking time varies with ovens and tender sizes, so bake until the coconut starts to brown and chicken is completely cooked through. (My chicken did not brown completely so I broiled it for 1-2 minutes at the end of the cooking time).

Orange Toasted Coconut Rice

• 3/4 Cup fresh squeezed orange juice
• 3/4 Cup coconut water
• 1 Cup wild rice
• 1 tbs. orange zest
• 1/4 Cup toasted coconut

1. Prepare rice in whatever way you are most familiar with (I steamed it, as mentioned above), soaked in the combination of coconut water and orange juice.
2. While rice is cooking, toast coconut in the oven. (I toasted my coconut while the chicken tenders were baking. I scattered it on a baking sheet lined with parchment paper, placed it in the oven and checked on it frequently, removing it when it browned and crisped slightly.)
3. When rice is finished, stir the orange zest into it and top with toasted coconut.

*Sorry about the terrible pictures. My mom and I were quite hungry by the time this dinner was finished, and we completely forgot to take pictures. These pictures were taken about halfway through the meal.