Name: Baked Coconut Chicken Fingers with Passion Fruit Sauce
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Coconut milk - 1 (14 ounce) can; Chicken tenders - 2 pounds; Coconut flour - ½ cup; Almond flour - ½ cup; Kosher salt - 1 teaspoon; Ground ginger - 1 teaspoon; Cayenne pepper - ¾ teaspoon; Ground turmeric - ½ teaspoon; Shredded unsweetened coconut - 2 ½ cups; Eggs, beaten - 3; Avocado oil cooking spray - 3; Butter - 3 tablespoons; White sugar - 2 tablespoons; Kosher salt - ½ teaspoon; Firm ripe bananas, cut into 1/4-inch slices - 2; Thinly sliced fresh pineapple - 1 cup; Cornstarch - 2 tablespoons; Coconut milk - 4 tablespoons; Passion fruit, pulp scooped out - 1

Ingredients for - Baked Coconut Chicken Fingers with Passion Fruit Sauce

1. Coconut milk 1 (14 ounce) can

2. Chicken tenders 2 pounds

3. Coconut flour ½ cup

4. Almond flour ½ cup

5. Kosher salt 1 teaspoon

6. Ground ginger 1 teaspoon

7. Cayenne pepper ¾ teaspoon

8. Ground turmeric ½ teaspoon

9. Shredded unsweetened coconut 2 ½ cups

10. Eggs, beaten 3

11. Avocado oil cooking spray 3

12. Butter 3 tablespoons

13. White sugar 2 tablespoons

14. Kosher salt ½ teaspoon

15. Firm ripe bananas, cut into 1/4-inch slices 2

16. Thinly sliced fresh pineapple 1 cup

17. Cornstarch 2 tablespoons

18. Coconut milk 4 tablespoons

19. Passion fruit, pulp scooped out 1

How to cook deliciously - Baked Coconut Chicken Fingers with Passion Fruit Sauce

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.

2 . Stage

Pour the can of coconut milk into a large bowl. Add chicken tenders and toss to coat.

3 . Stage

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.

4 . Stage

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.

5 . Stage

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.

6 . Stage

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.

7 . Stage

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.