Both Kris and I love coconut, so I had high hopes for this meal! While it wasn't as "coconutty" as I would have liked, it was really good, and Kris loved it. I think next time I will add a bit more coconut to the breading mixture. =) The original recipe was meant as an appetizer, but it worked great as a main course. I served it with coconut-lime rice and candied carrots. It turned out to be a really great meal!
Here's what I did for the rice:
My rice cooker calls for a 1:1.5 rice to water ratio. I doubled that and substituted some of the water with coconut milk.
So, I used 2 cups of rice, 2.5 cups of water and .5 cup of coconut milk.
After it cooked (I love how easy using the rice cooker is!), I mixed in the juice and zest from 1 lime.
And, here's what I did for the carrots:
Peel 8 carrots and cut them in half and then lengthwise.
Place carrots in a buttered casserole dish.
Cover carrots with some salt & pepper, about 2 tablespoons of butter (sliced thinly and placed on top of carrots) and a couple of table spoons of brown sugar.
Bake at 350 degrees for 1 1/2 hours.
Yummy!
