Coconut Shell Bake |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | |
| INGREDIENTS: | ||
| 6 coconuts | 1/2 cup coconut water | 12 fresh mushrooms, sliced |
| 1 bell pepper, chopped | 1 onion, chopped | 1 clove garlic, minced |
| 1 pkg petite pois, frozen | 2 T cornstarch | 1 large chicken, cooked |
| 3 carrots, sliced | 1 t basil | 1/2 t nutmeg |
| 1 t parsley | sherry | 1/2 pt half-and-half |
| salt to taste | ||
| 1 | Punch eyes out of coconuts. Drain coconut water and save. Saw off tops of coconuts 1" below eye holes. |
| 2 | Combine cornstarch and coconut water. Place in top of double boiler. Cook until thickened to consistency of gravy. Add more coconut water if too thick. Add chicken, mushrooms, pepper, onion, garlic, peas, carrots, basil, nutmeg, parsley, sherry, half-and-half, and salt. |
| 3 | Fill coconut shells to top. |
| 4 | Make a paste of flour and water. Seal tops of coconut shells to bottoms with paste. Place in roasting pan in 1/2" water. Cook at 300 for 3 hours. Remove 2 hours before serving. They will continue to cook in the sealed shell. When ready to serve, remove tops with chisel and hammer. |
| 5 | Serve coconut shell in a rice bowl, or make twisted rings of paper or napkins to hold coconuts upright on plates. |