Best Coconut Fingers Recipes

CRISPY COCONUT CHICKEN FINGERS

Steps:

• Mix together coconut, flour, salt, pepper and garlic powder in flat dish.
• Dip chicken strips into egg, then coat with coconut mixture.
• Place in shallow baking pan and drizzle with melted butter.
• Bake at 400° for 25 minutes or until brown and cooked through, turning once.
• Make sauce by combining apricot preserves and dijon mustard.

BAKED COCONUT CHICKEN FINGERS WITH PASSION FRUIT SAUCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
• Pour the can of coconut milk into a large bowl. Add chicken tenders and toss to coat.
• Combine coconut flour, almond flour, salt, ginger, cayenne pepper, and turmeric on a large plate or in a shallow dish. Place shredded coconut and eggs in separate shallow bowls.
• Roll each chicken tender in the flour mixture. Dip in the egg and roll in coconut. Place tenders on the prepared sheet pan; coat with cooking spray.
• Bake in the preheated oven until a meat thermometer inserted into the center of the largest chicken tender reads 165 degrees F (74 degrees C), 20 to 25 minutes. Broil until outsides are browned and toasted if desired, 1 to 2 minutes. Be sure to watch carefully to avoid scorching.
• Melt butter in a nonstick skillet over medium heat. Add sugar and salt; stir to dissolve. Add bananas and pineapple; cook, stirring gently, until heated through, 3 to 5 minutes.
• Combine cornstarch and coconut milk in a small bowl; stir into the skillet with the fruit mixture. Cook, stirring gently, until slightly thickened, 2 to 3 minutes. Add passion fruit pulp. Stir for 1 to 2 minutes more. Serve sauce over the coconut chicken tenders.

COCONUT CHICKEN FINGERS WITH 30 MINUTE MANGO CHUTNEY

Steps:

• Start the chutney. Place ginger into mini chopper and pulse until finely minced. Add mango pieces, jalapeno, and half of the vinegar. Pulse until finely chopped, but not pureed.
• Pour into heavy bottomed saucepan and add the remaining chutney ingredients. Bring to boil, then reduce to medium heat. Stir often to prevent sticking. Cook until thickened, approx 23 minutes.
• While the chutney is cooking cut chicken breasts into fingers, 4-5 per breast depending on size.
• Make batter. Mix flour, salt, ground ginger, black pepper, water, & lemon juice in large bowl. (The batter will be thin, thinner than pancake batter.) Add chicken fingers & let rest.
• Mix breading. (I lightly pulse the coconut to a smaller size.) Mix the coconut & breadcrumbs. Set aside.
• Fill pan with oil to ½" depth or heat deep fryer. Heat oil.
• Take wet, batter coated chicken fingers and roll in the coconut mixture, pressing lightly to ensure the coating sticks. Drop into hot oil, not crowding the fingers in the pan. Fry until golden & turn with tongs. Complete frying until all sides are golden. Drain on paper towels.
• Serve with a ramekin of the mango chutney for dipping.

COCONUT-ALMOND CRUSTED CHICKEN FINGERS

Steps:

• Preheat oven to 475°F Spray a baking sheet with olive oil.
• Place almond flour, coconut, crackers, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the crackers are finely chopped and the paprika is mixed throughout, about 1 minute. Transfer the mixture to a shallow dish.
• Melt butter in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the crumb mixture; turn to coat evenly. (Discard any remaining butter and almond mixture.) Place the tenders on the prepared tray.
• Bake the chicken tenders until golden brown, crispy and no longer pink in the center, about 30 minutes, carefully turning once.

COCONUT CHICKEN FINGERS WITH PINA COLADA DIPPING SAUCE

Steps:

• Mix together coconut, flour, salt, pepper and garlic powder in flat dish.
• Dip chicken strips into egg, then coat with coconut mixture.
• Place in shallow baking pan and drizzle with melted butter.
• Bake at 400 degrees F for 25 minutes or until chicken is browned and cooked through, turning once.
• To Make Pina Colada Dipping Sauce: Place all ingredients in a bowl and mix well.

COCONUT-CRUSTED CHICKEN FINGERS

Steps:

• Cut chicken breast into 2 1/2 in strips.
• Combine tempura batter mix and beer.
• pour into shallow dish and set aside.
• Combine coconut and almonds. Dip each strip into batter mixture and then roll in coconut mixture.
• Pour oil to depth of 1 1/2 inches into a dutch oven and heat to 350 degrees. Fry strips, 4 at a time, 2 mins or until golden.
• Drain on paper towels.

AIR-FRYER COCONUT-CRUSTED TURKEY FINGERS

Steps:

• Preheat air fryer to 400°. In a shallow bowl, whisk egg whites and oil. In another shallow bowl, mix coconut, bread crumbs, sesame seeds and salt. Dip turkey in egg mixture, then in coconut mixture, patting to help coating adhere., In batches, place turkey in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 3-4 minutes. Turn; spritz with cooking spray. Cook until golden brown and turkey is no longer pink, 3-4 minutes longer. , Meanwhile, in a small saucepan, mix sauce ingredients. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve turkey with sauce. If desired, top turkey strips with grated lime zest and serve with lime wedges.

CRISPY COCONUT CHICKEN FINGERS

Steps:

• Heat oven to 400°F.
• Beat egg in shallow dish. Combine coconut, flour and seasonings in separate shallow dish. Dip chicken strips, 1 at a time, in egg, then in coconut mixture, turning to evenly both sides of each strip.
• Place on rimmed baking sheet; drizzle with butter.
• Bake 25 min. or until chicken is browned and done, turning after 15 min.

COCONUT CRUSTED FISH FINGERS

Steps:

• 1. Place the fish in a bowl with the lime juice, coconut cream and 1/4 tsp of salt. Mix, then leave in the fridge for an hour to marinate (don't leave it for much longer than that as the fish will start to disintegrate). Scrape off and discard as much of the cream as you can from the fish, then set aside.
• 2. Place a large frying pan on a medium high heat, and, once hot, add the coconut. Dry-fry for 2-3 minutes stirring until golden. Transfer to a medium shallow bowl and set aside to cool, then mix in the [anko, hill flakes and 1/2 tsp of salt.
• 3. When ready to cook, set your oven broiler to high with rack in middle of oven.
• 4. Coating one at a time, dip a piece of fish into the melted oil/butter, followed by the coconut mix. Toss until it is coated on all sides and transfer to a wire rack placed on top of a large parchment-lined baking tray. Continue with the remaining pieces.

COCONUT CHICKEN FINGERS WITH MANGO RUM SALSA

Steps:

• Debone chicken breasts and cut the chicken breasts into strips; 3 or 4 depending on size of chicken breasts. set aside.
• Place chicken bones,yellow onion, celery, and carrots into a 6 quart stock pot with 10 cups of water and boil for about 1 hour hard. Drain off the broth into a large bowl;discard bones and vegetables. Set broth aside.
• Into a small mixing bowl place all the ingredients for the marinade, mix well and place in zip lock bag with the chicken fingers. Put in the refrigerator for 1 hour.
• Into a 4 quart sauce pan put 2 tablespoons butter the red onion, garlic, salt and peppers. Cook until onion is cooked but not brown. Add mango,papaya,Peppers, and tomatoes; stir well. Add lime zest and lime juice and all your dry spices. Add to this 1 cup of the chicken broth, mix well and reduce heat to a simmer. Pour in your rum slowly and carefully. Add your brown sugar and simmer slowly until it reduces to a sauce.
• Preheat your oven to 350°F.
• Drain the marinade off your chicken finger. Put your cornmeal in a bowl,the egg mixture in a bowl and your coconut in a bowl. Take the chicken fingers one at a time dip in cornmeal,the in the eggs,then roll in coconut. Place battered fingers in well sprayed baking dish and cook uncovered in your preheated oven for approximately 1 hour or until done. Checking occasionally to make sure coconut does not burn.
• Put your 4 cups chicken stock into a 6-quart sauce pan. Bring to a boil add your rice, stir well and cook on low heat, covered until done.

COCONUT CHICKEN FINGERS

Steps:

• 1. Preheat oven to 400 F (200 C). Line a rimmed baking sheet with parchment and set aside.
• 2. In a shallow dish, mix flour and salt. In another shallow dish, add shredded coconut. Set both aside.
• 3. In a small bowl, stir yogurt, Sriracha sauce, garlic and zest together. In a medium bowl, reserve half a cup (125 ml) of the mixture.
• 4. Dredge chicken in flour and toss to coat in reserved yogurt mixture. Dredge chicken in coconut, pressing to adhere. Place on prepared sheet. Bake 18 to 20 minutes, or until golden brown and cooked through (165 F or 70 C).
• 5. Stir cilantro into remaining small bowl of yogurt mixture and serve with chicken strips.
• Tip: Make this dish a meal by serving it with rice or your favourite grain and some fresh steamed broccoli and carrots.

AIR-FRYER COCONUT-CRUSTED TURKEY FINGERS

Steps:

• Preheat air fryer to 400°. In a shallow bowl, whisk egg whites and oil. In another shallow bowl, mix coconut, bread crumbs, sesame seeds and salt. Dip turkey in egg mixture, then in coconut mixture, patting to help coating adhere., In batches, place turkey in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 3-4 minutes. Turn; spritz with cooking spray. Cook until golden brown and turkey is no longer pink, 3-4 minutes longer. , Meanwhile, in a small saucepan, mix sauce ingredients. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve turkey with sauce. If desired, top turkey strips with grated lime zest and serve with lime wedges.

COCONUT FINGERS

Steps:

• 1. Cut the crust off the bread and slice into nice finger size strips. Lay strips out to dry while getting everything ready. Preheat the oven to 350 degrees.
• 2. Set up a cooling rack. A bowl with the condensed milk in it. A seperate bowl with the coconut in it. Have a baking sheet ready.
• 3. Take one strip roll in the condensed milk then into the coconut. Place onto the baking sheet. Place in the oven. Cook until lightly brown, turn over and lightly brown the other side. Take out of oven and place on cooling rack to cool.

COCONUT FINGERS

Steps:

• Preheat oven to 145 degrees celsius.
• Grease and line an 18cm x 28cm x 2cm baking tray with baking paper.
• In a bowl, put in the butter, golden syrup and egg yolks.
• Slowly add flour and coconut until well covered.
• Place in the prepared tray and press well and evenly.
• Spread with the jam.
• Spread topping over the jam.
• Bake in oven for 45 minutes.
• Cut into fingers while it is still warm.
• TOPPING: Beat the egg whites until they form stiff peaks.
• Add the icing sugar bit by bit while still whisking.
• Fold in the coconut.

COCONUT FINGERS

Steps:

• Cream the butter and sugar. Beat in the egg, vanilla and almond extracts. Sift together the flour, baking powder and salt. Mix until well blended. Fold in the almonds and coconut. Cover dough and refrigerate for at least one hour.
• Preheat oven to 375 degrees F (190 degrees C), and grease cookie sheets. Roll dough into 1/2 inch rolls and cut into 1 1/2 inch lengths.
• Bake 18 to 20 minutes, or until golden. Dip in confectioners' sugar and let cool.