Name: Baked Coconut Chicken Fingers with Passion Fruit Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 (14 ounce) can coconut milk; 2 pounds chicken tenders; 0.5 cup coconut flour; 0.5 cup almond flour; 1 teaspoon kosher salt; 1 teaspoon ground ginger; 0.75 teaspoon cayenne pepper; 0.5 teaspoon ground turmeric; 2.5 cups shredded unsweetened coconut; 3 eggs, beaten; avocado oil cooking spray; 3 tablespoons butter; 2 tablespoons white sugar; 0.5 teaspoon kosher salt; 2 firm ripe bananas, cut into 1/4-inch slices; 1 cup thinly sliced fresh pineapple; 2 tablespoons cornstarch; 4 tablespoons coconut milk; 1 passion fruit, pulp scooped out

Baked Coconut Chicken Fingers with Passion Fruit Sauce

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Take your family to a new culinary destination with baked coconut chicken fingers served with a tropical fruit sauce made of bananas, passion fruit, and pineapple.

Recipe by Bibi

Updated on December 24, 2022

Prep Time:

20 mins

Cook Time:

30 mins

Total Time:

50 mins

Servings:

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

Chicken Tenders:

1 (14 ounce) can coconut milk
2 pounds chicken tenders
½ cup coconut flour
½ cup almond flour
1 teaspoon kosher salt
1 teaspoon ground ginger
¾ teaspoon cayenne pepper
½ teaspoon ground turmeric
2 ½ cups shredded unsweetened coconut
3 eggs, beaten
avocado oil cooking spray

Passion Fruit Sauce:

3 tablespoons butter
2 tablespoons white sugar
½ teaspoon kosher salt
2 firm ripe bananas, cut into 1/4-inch slices
1 cup thinly sliced fresh pineapple
2 tablespoons cornstarch
4 tablespoons coconut milk
1 passion fruit, pulp scooped out

Directions

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.

Cook's Note:

Feel free to substitute ghee for the butter and arrowroot powder for the cornstarch.

Nutrition Facts (per serving)

634	Calories
45g	Fat
31g	Carbs
33g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 634
% Daily Value *
Total Fat 45g	57%
Saturated Fat 32g	162%
Cholesterol 146mg	49%
Sodium 493mg	21%
Total Carbohydrate 31g	11%
Dietary Fiber 11g	39%
Total Sugars 12g
Protein 33g
Vitamin C 14mg	72%
Calcium 46mg	4%
Iron 4mg	23%
Potassium 649mg	14%

* 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.