6 skinless, boneless chicken breast halves
1/4 cup vegetable oil
3 tablespoons white sugar
2 tablespoons lemon juice
1 (3 ounce) package instant coconut cream pudding mix
1/2 teaspoon salt
1/8 teaspoon ground black pepper
10 (8 ounce) cans coconut cream
2 cups shredded Mexican style cheese
1 cup chopped fresh strawberries
1 cup chopped blueberries
1 teaspoon mustard powder
Heat oil in large skillet over medium-high heat. Fry chicken until golden brown. Stir in sugar, lemon juice, pudding mix, salt and pepper; cook 2 minutes. Stir in coconut cream and Mexican style cheese. Pour mixture into skillet, stirring constantly, to make a steady stream. Continue to stir, and pour coconut cream mixture over chicken. Cover, reduce heat and simmer 4 to 5 minutes.
In large bowl, stir together coconut cream, Mexican style cheese, strawberries, blueberries, mustard powder and chicken.
Heat remaining oil in large skillet over medium heat. Fry chicken until golden brown. Add chicken mixture, coconut cream mixture and coconut cream mixture; cook 2 minutes. Serve over rice, or over corn with salsa and rice.