Coconut Chicken Nuggets and Pinapple-Mango Dipping Sauce

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COCONUT CHICKEN NUGGETS

1 1/2 lbs chicken breast, diced into bite size pieces

2 cups shredded coconut

5 eggs

1 cup coconut flour

2 tsp salt

2 tsp onion powder

1 tsp garlic powder

1/2 tsp paprika

Preheat oven to 400 degrees

In a large bowl, combine shredded coconut with spices.

In another bowl, put the coconut flour

In a smaller bowl, add the 5 eggs and scramble them up with a fork  (kid job!)

Now, take the chicken pieces, coat in coconut flour, then egg, then shredded coconut mixture and place on a cookie sheet

Continue that for all the chicken pieces, and bake in the oven at 400 degrees for 10-15 mins until cooked through

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PINEAPPLE MANGO DIPPING SAUCE

4 Tbsp home made mayo 

3-4 chunks pineapple (mine were frozen)

3-4 chunks mango (or a 3.5 oz baby food squeeze pouch of mango puree)

1/2 Tbsp raw honey

Put all ingredients in blender and process until smooth

Dip away!

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