Thai chicken, egg, coconut milk and coconut flour, this Thai coconut milk coconut cake recipe is perfect for Thai chicken.
This Thai coconut cake has an easy and delicious taste that will make you forget you’re in Thailand.
Ingredients: 1 cup coconut milk 1/2 cup coconut flour 1 tsp salt 1 cup shredded coconut (about 1 cup) 1 cup frozen chopped tomatoes 1 tbsp Thai chicken sauce (I used chicken curry sauce) 1 tbsp chicken curry powder 1 tbsp coconut milk powder 1 tsp coconut oil (optional) 1/4 cup Thai chicken seasoning 1/3 cup coconut oil Instructions: Preheat oven to 350°F.
Place a nonstick pan on a baking sheet and line with parchment paper.
Place chicken in a bowl and toss with salt and coconut milk.
Add chicken, shredded coconut, shredded chicken, coconut flour and Thai chicken flavor to a large bowl and mix well.
Add coconut milk to bowl and stir until well combined.
Pour coconut milk mixture into a large mixing bowl.
Sprinkle coconut milk over chicken.
Bake for about 20 minutes.
Remove from oven and let cool for about 10 minutes before cutting into squares and serving.
Nutrition Information Serving Size: 1 cake Calories: 165 Fat: 9g Saturated fat: 0g Sodium: 10mg Carbohydrates: 3g Sugar: 0mg Protein: 1g Notes Coconut milk can be found at most Asian grocery stores and online.
To make it vegetarian, substitute chicken curry with chicken stock.
If you prefer a more traditional Thai flavor, you can substitute shredded chicken with minced chicken.
You can also make coconut milk with any other coconut flour or shredded coconut.
This recipe has been a hit with my family and it’s a perfect treat for Thai Chicken.
The ingredients for this coconut milk are easy to find, you just need to know how to mix them and make sure they are well combined before you make this coconut cake.
It’s a great dessert to have on the table when Thai chicken is on the menu.
It also makes a great healthy breakfast.
Recipe by Stephanie DeMarco