Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large skillet, heat the oil over medium heat. season the chicken with the salt and pepper and sauté for 3 to 4 minutes per side, or until no pink remains and the juices run clear. remove to a platter and cover to keep warm. add the cream of coconut and heavy cream to the skillet; cook for 1 to 2 minutes, stirring until well combined. stir in the pineapple and cherries and return the chicken to the skillet. cook for 2 to 4 minutes, or until heated through. sprinkle with the toasted coconut, and serve.

Target recipe: preheat oven to 350 degrees. grease and flour a 9x13-inch pan. prepare cake as directed on package, but use 2 eggs instead of the number the recipe calls for. bake as directed. while cake is baking, combine cream of coconut and sweetened condensed milk. when the cake is done, remove from oven and, while it is still hot, punch holes in the top (the handle of a wooden spoon works well). pour the cream of coconut/condensed milk mixture over top and into all the holes. let cake cool thoroughly (can be refrigerated to cool). when ready to serve, cover cake with whipped topping and sprinkle coconut flakes on top. serve thoroughly cooled.