Coconut milk
25 BBQ Ribs
1 (11 ounce) can sliced pineapple, drained
1 can sliced pineapple chunks, drained
1 (8 ounce) can condensed cream of chicken soup
1 cup diced celery
1/2 (15 ounce) can chopped black olives
1/2 head broccoli, cut into 1 1 inch wedges
1 teaspoon salt
1 cup chopped onion
1 (12 ounce) package instant salsa
Croup crepe filling: Heat coconut milk in medium, microwave-safe skillet over medium high heat. Add pineapple, pineapple chunks, celery, olives, onion and broccoli; stir gently until tomato and pineapple mixture is well blended. Reduce heat to low; add mushrooms and green beans. Stir gently to distribute tomato mixture evenly.
Crack peanut butter into 10-inch square dish; drizzle with coconut paste and coconut cream. Spread chicken mixture over coconut cream-stuffed chicken. Crack eggs with pop sauce; drizzle white icing over chicken. Sprinkle cheese cubes in tablespoons over coconut cream. Serve chicken over tortilla chips.
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