Hawaiian Haystacks

INGREDIENTS
Coconut Rice
2 cans reduced fat coconut milk
2 cans* jasmine rice
*use the coconut milk cans to measure rice

Chicken Gravy
1 can coconut milk, divided
1 cup sour cream
2 cups shredded chicken**
2 Tbsp butter
1 Tbsp minced garlic
2 Tbsp flour
1 tsp salt
1 tsp fresh black pepper
1 tsp onion powder
1/2 cup whole milk

Toppings

Pineapple tidbits
Sliced black olives
Crunchy chow mein noodles
Shredded coconut
Slivered almonds
Shredded cheese
Shredded carrots

Mandarin orange segments
Frozen green pees, thawed
Diced bell peppers, green, red
Diced tomatoes
Diced green onions
Diced celery

**Make this as easy or involved as you like. Rotisserie chicken is delicious, and so is frozen chicken made in the instant pot and shredded. I guess you could even go the canned chicken route.

DIRECTIONS

In your rice maker, combine jasmine rice and coconut milk, and cook according to package directions. The rice will be moist, and has the potential to burn on the bottom.

In a medium bowl, combine 1/2 can coconut milk and sour cream. Whisk until combined and then set aside.

In a large sauce pan over medium heat, melt butter.

Add the garlic, continually moving garlic around until lightly browned. Add flour, and whisk in the pan for 1-2 minutes. The longer you cook this portion, the more flavor you will impart on your gravy.

Add salt, black pepper, and onion powder, milk, and half of the coconut milk.

Whisk until combined, and bring to a simmer.

Cook until gravy starts to thicken up, about 2-3 minutes.

Whisk in remaining coconut milk, and the sour cream.

Add chicken, and stir until the gravy has warmed through.

Place all of your toppings in individual bowls, or in rows on a sheet pan for people to pick their own toppings.

To Serve:

Bed of coconut rice, top with chicken gravy and pile toppings as high as your tummy will let you.

Coconut Sugar Cookies

INGREDIENTS
For the Cookies:
1 c. butter, softened
3/4 c. canola oil
1 1/4 c. sugar
3/4 c. powdered sugar
2 Tbsp. water
2 eggs
2 tsp coconut extract
5 1/2 c. flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1 tsp. salt
For the Frosting:
1/2 c. butter, softened
3/4 c. sour cream
1 tsp coconut extract
dash of salt
1 1/2 - 2 lbs. powdered sugar
1-2 Tbsp. coconut milk (or as needed, to taste)
Toasted Coconut

DIRECTIONS
For the Cookies:
Preheat oven to 350-degrees.
In a stand-mixer or large mixing bowl, combine butter, oil, sugar, powdered sugar, and water. Cream together and slowly add in eggs. Then add coconut extract, and mix thoroughly.
In a medium-sized bowl, combine flour, baking soda, cream of tartar, and salt. Mix well and slowly add to the butter/sugar mixture until combined and doughy.
Roll dough into golf-ball sized balls and place on cookie sheet lined with parchment or a silpat.
Dip the bottom of a glass into excess sugar and press on to each dough ball (re-dipping in sugar each time) to flatten the cookie to about 1/2 inch in thickness.
Bake 8-10 minutes or until bottom is lightly golden-brown. Do not over-bake. Set aside to cool.
For the Frosting:
Cream together butter, sour cream, extract, and salt. Slowly add powdered sugar, and mix until desired consistency (you may not need all of it). Add coconut milk to thin if needed. Spread over cooled cookies, top with toasted coconut and serve! Store in an airtight container in the refrigerator to get that soda shop experience.