Baked Coconut Chicken


Chicken is marinated in coconut milk and then breaded in shredded coconut and breadcrumbs with a dash of ginger and then baked.

Prep Time:
20 mins
Cook Time:
40 mins
Additional Time:
3 hrs
Total Time:
4 hrs
6 servings


  • 1 ½ pounds chicken breast tenders

  • 1 (13.5 ounce) can coconut milk

  • ½ cup plain breadcrumbs

  • 15 gingersnap cookies, crushed

  • ¼ cup shredded coconut

  • 1 egg, beaten

  • 1 tablespoon butter, cut into small pieces


  1. Place the chicken in a large bowl. Pour enough of the coconut milk over the chicken to completely cover; refrigerate 3 hours.

  2. Preheat oven to 375 degrees F (190 degrees C).

  3. Combine the breadcrumbs, gingersnap cookies, and coconut in a bowl. Dip each chicken piece in the beaten egg and then cover with the breadcrumb mixture. Arrange coated chicken pieces in the bottom of a 9x13 casserole dish. Scatter the butter pieces over the chicken. Pour enough coconut milk into the dish to cover the bottom of the dish.

  4. Bake in the preheated oven until the chicken is no longer pink, about 40 minutes.

Nutrition Facts (per serving)

414 Calories
25g Fat
21g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 414
% Daily Value *
Total Fat 25g 32%
Saturated Fat 17g 87%
Cholesterol 101mg 34%
Sodium 216mg 9%
Total Carbohydrate 21g 8%
Dietary Fiber 2g 7%
Total Sugars 7g
Protein 28g
Vitamin C 1mg 4%
Calcium 49mg 4%
Iron 4mg 23%
Potassium 398mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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