Baked Coconut Chicken



  • 2 - pounds chicken pieces
  • 3/4 - cup Coco Lopez® Cream of Coconut
  • 2 - tablespoons soy sauce hot cooked rice


Preheat oven to 350°. In 12x7inch baking dish, arrange chicken. Combine cream of coconut and soy sauce; pour over chicken. Bake 45 minutes or until tender, basting frequently with sauce. Serve with rice. Garnish as desired. Refrigerate leftovers.

Tip: 1 (3/4- to 1-pound) pork tenderloin can be substituted for chicken.