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Ingredients
- 3 Tbsp. oil
- 6 Tbsp. flour
- 3 c. lowfat milk
- 2 c. cooked chicken, diced
- 1/2 tsp salt
- 1 Tbsp. pimento, sliced
- 1 c. pineapple, diced
- 3 x coconuts
Directions
- Trim rough fiber from coconut shells. Saw in half crosswise. Combine oil, flour and lowfat milk in a saucepan over low heat. Stire till you have a smooth white sauce. Add in chicken, salt, pimiento, and pineapple. Fill coconut halves with chicken-pineapple mix. Place in shallow baking pan. Bake at 350F for 1 hour. Coconut meat become hard and can't be eaten.
- Variation: Substitute tuna or possibly turkey for chicken.
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