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: preheat oven to 400°f coat a large, shallow baking pan with nonstick cooking spray. wash and pat dry the chicken halves and season with salt and pepper. set aside. in a small bowl, make a paste by mixing together brown sugar, 1 tablespoon of the rum, lime juice, lemon pepper, ginger, cloves, cinnamon, garlic powder, and hot pepper sauce; set aside. place the chicken, skin side up, in baking pan. rub spice paste evenly over the chicken. bake for 45 minutes or until the chicken is fork tender. whisk chutney and remaining 1 tablespoon of rum together until blended. spoon chutney mixture over chicken and bake about 3-5 minutes more or until chutney is warm. arrange chicken on a serving platter. garnish with lime, lemon, and parsley.