Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: note: you can replace the coconut with packaged coconut and coconut milk, but it won't be as much fun to prepare. drive two holes into the coconut with a hammer and nail. drain the coconut liquid into a saucepan. bake whole coconut at 300 f. for thirty minutes to release coconut meat from hard shell. grate fresh coconut (about one cup). place saucepan over low heat and combine grated coconut, coconut liquid, and milk. heat until creamy. strain, reserving both grated coconut under broiler or in fry pan on top of range.in warmed mugs, blend hot coconut milk with equal amounts of hot coffee. sweeten with sugar. sprinkle with toasted coconut. serves 8.

Target recipe: place the first nine ingredients in a blender,cover and process until smooth. pour 1/2 cup into a small bowl for basting,cover and refrigerate.pour remaining marinade into a large resealable plastic bag, add chicken,seal bag and turn to coat, refrigerate up to 6 hours. drain and discard marinade. coat grill rake with nonstick spray. grill chicken,covered over medium heat for 4 to 6 minutes on each side or until juices run clear,basting frequently with reserved marinade. i use boneless chicken breasts, they work better on the grill.also make sure to use plastic gloves when cutting and seeding the hot peppers.