Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 425 degrees f (220 degrees c). in a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown. stir onions, green bell peppers and red bell peppers into the skillet with the chicken. saute until the onions are translucent. when the vegetables are translucent, stir in the garlic and coconut milk. let the mixture cook 5 to 8 minutes before removing the skillet from the heat. season with salt, pepper, and red pepper flakes. transfer the mixture to a 9x13 inch baking dish and bake in a 425 degrees f (220 degrees c) oven for 45 minutes, or until the vegetables cook down and the chicken is tender.

Target recipe: place eggs, yolks, sugar, water and butter into a food processor and whirl until well combined. add coconut. whirl just to mix. set a 5-6 cup ring mold in a larger rimmed baking pan, at least 2 inches deep. pour egg mixture into mold. place both pans in a 350* oven. fill bottom pan with boiling water to halfway up the sides of the mold. bake until custard jiggles only slightly when shaken, about 50 minutes. lift mold from water and place on rack. let cool completely. invert a plate on top and invert custard onto plate. lift off mold. serve or cover and chill for up to 2 days. cut into wedges and serve with pineapple.