Coconut and lime together has always been a combo that I love, so when I came across a recipe for coconut-crusted tofu, I figured it wouldn't be too hard to make it better. Mike really doesn't like tofu too much, especially when it's being used as a meat-substitute, so I decided to do boneless chicken thighs. You are welcome to do tofu or fish (or maybe even pork?) instead if that's what you like!
Coconut-Lime Batter for Chicken, Fish, or Tofu
1/2 c shredded coconut
1/4 c flour
1 T cornstarch
Salt
1 egg
Zest and juice from 1 lime
Water
Mix all the ingredients together through the lime juice. Add just enough water to make the batter thin enough to dip pieces into.
I'm with Mike on the whole tofu thing, but adore chicken thighs. Will try this soon.
ReplyDelete