Here is a coconut side dish that I like

Green beans with Coconut
•
• 1/2 cup finely grated unsweetened coconut* (1 1/2 oz)
• 1/3 cup water
• 1 lb green beans, trimmed
• 3 tablespoons vegetable oil
• 2 teaspoons black mustard seeds*
• 1 (1 1/2-inch) dried hot red chile, seeded and crumbled
• 1 Turkish bay leaf or 1/2 California
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Preparation
Stir together coconut and water in a bowl. Let soak at room temperature until water is absorbed, about 1 hour.
Cook beans in a 6-quart heavy pot of boiling salted water uncovered, until crisp-tender, 6 to 7 minutes. Transfer beans to a colander set in a bowl of ice and cold water to stop cooking, then drain well.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add mustard seeds, chile, and bay leaf and sauté, stirring, until mustard seeds make popping sounds, about 1 minute. Add beans and stir until coated with oil. Add coconut mixture and cook, stirring, until heated through, 2 to 3 minutes. Discard bay leaf and season with salt and pepper.

That is the most unusual green bean preparations I've ever seen, jfain... and I bet it's delicious!

It is actually now that I think of it this might be one of the dishes I'm known for. people do request it. My husband is not best friends with green beans but he loves cocnut so they go down a lot better this way.

As always, great recipes Mama!

Coconut can be included in basically any dish you wish this is an acquired taste, coconut juice or grated coconut in the can does not have the same original flavor as a fresh coconut.
using freshly grated coconut place in a towel and squeeze the juice out then place in a pot with chicken breasts cut up in cubes, with rice, tomatoes, garlic, parsley onions, celery, scallions, butter, black pepper and a touch of soy sauce for color simmer until cooked using a low fire.