Saturday, July 11, 2009

Coconut Dipping Sauce for Chicken Fingers

My mom and I came up with this tasty recipe a few years ago when we wanted something other than barbecue or honey mustard to go with chicken fingers. It's very simple to make. Hope you enjoy it.

This recipe yields about 3/4 to 1 cup.


1/2 c. orange marmalade
2-4 tsp. water
2 tbsp. butter
6 tbsp. shredded coconut


Melt the butter over med-low heat in a small saucepan. While that is melting blend 1/2 of the orange marmalade and water in a blender until combined. Add with the remaining orange marmalade and coconut to the melted butter and stir well.

Continue to cook over medium-low heat for just a minute or two to give all of the flavors a chance to meld and thicken slightly. Then remove from the heat and let cool slightly before serving (it thickens as it cools). If desired sprinkle a little more coconut on top before serving.

It's also good cold.

Calories per serving (2 tablespoons): about 100

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