My mother learned how to prepare this simple chicken en cocotte from her German grandmother when she was a young girl. It is a farm-style French cuisine. It’s delicious and reminiscent of our pot roast feasts. Even though it has been years since she changed the original recipe, Mom made it even simpler for us to prepare. She always made enough food to have leftovers for another meal.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 cups cold water
- 1 cup white sugar
- 4 limes
- 6 tablespoons cream of coconut
Instructions
- Stir water and sugar together in a bowl until sugar dissolves; chill in refrigerator.
- Cut ends off of each lime and cut each lime into 8 segments.
- Working in batches, pulse sugar-water and lime wedges together in a blender several times. Pour mixture through a strainer into a pitcher.
- Stir cream of coconut into lime mixture.
- Since this doesn’t sit well, if you don’t plan to serve this right away you can get the rest ready and refrigerate it until you are ready to mix in the cream of coconut and serve.
- Not familiar with cream of coconut? Look for it to be sold in cans around the mixed drink section since it is often used for pina coladas. Don’t confuse with coconut cream; cream of coconut is much sweeter.
Reviews
It was sweet for my liking, but tasty.
The coconut really makes this!
Easy and delicious.