Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], 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.

Target recipe: stir together first 8 ingredients in a shallow bowl; reserve 2 tablespoons mixture. dredge chicken breasts in remaining mixture. melt butter in a lare skillet over medium-high heat; add chicken, and cook 2 minutes on each side. stir in reserved onion mixture, cream of coconut and soy sauce. cover and reduce heat; simmer 20 minutes or until chicken is done. i like to garnish this dish with a few sprinkles of flaked coconut and chopped peanuts.