CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Grains		Poultry	6	Servings

INGREDIENTS

3	tb	Oil
6	tb	Flour
3	c	Milk
2	c	Cooked chicken; diced
1/2	ts	Salt
1	tb	Pimento; sliced
1	c	Pineapple; diced
3		Coconuts

INSTRUCTIONS

Trim rough fiber from coconut shells. Saw in half crosswise. Combine oil,
flour and milk in a saucepan over low heat. Stire until you have a smooth
white sauce. Add chicken, salt, pimiento, and pineapple. Fill coconut
halves with chicken-pineapple mixture. Place in shallow baking pan. Bake at
350F for 1 hour. Coconut meat become firm and cannot be eaten.
Variation: Substitute tuna or turkey for chicken.
REC.FOOD.RECIPES ARCHIVES
/FRUIT
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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