I was introduced to this recipe by the friend of a friend. After a little bit of tweaking, I found this recipe to be absolutely FANTASTIC! So sweet, and light, and wonderful. And for those trying to eat healthy- I recommend skipping the sauce and pairing this with a nice sweet and sour sauce or something along those lines.
2 pounds chicken tenders or breasts
1/4 cup butter
13-ounce can coconut milk, divided
1 cup sugar, divided
2 1/2 c coconut flakes, divided
1 (8-ounce) package cream cheese, room temperature
Boil chicken 20 minutes. Make sure it is thoroughly cooked. Drain water. Heat butter in pan on medium-low. In one bowl, mix together 1 cup coconut flakes and 1/2 cup sugar. In another bowl, mix together melted butter and 1/4 cup coconut milk. Dip chicken into butter/coconut milk mixture, then roll chicken around in sugar/coconut flake mixture. Bake in oven at 375 degrees for 15-20 minutes until golden and caramelized.
In a small sauce pan combine cream cheese and coconut milk and stir over med-low heat until completely combined. Add rest of ingredients and turn down to low hear. Let sauce stand until ready to serve. Spoon over chicken and prepared rice. (If you want, feel free to sprinkle this dish with chopped macadamia nuts!)