(I do not recommend starting with a freshly fallen coconut because it took me about an hour and a half with knife, hammer and screwdriver to get to the good part.)
1 or 2 lb Chicken thighs (or whatever parts you prefer) Quantity to suit.
1 Large Onion, diced.
1 Cup Coconut, shredded or flaked, unsweetened.
2 Bananas, peeled and sliced (plantain ok if very ripe).
1 tbs dried Tarragon leaves ( ok to substitute your favorites like Italian Seasonings).
1 cup sliced mushrooms (optional).
1 jar (16 oz) creamy garlic Alfredo sauce. (ok to use creamy garlic salad dressing instead)
2 tbs olive oil.
Saute chicken, spices, onions and coconut in oil in a large covered skillet or electric fry pan on medium heat, stirring frequently, turn chicken pcs at least once. Add bananas during last half of cooking. When chicken is done (approx 20 min.) turn off heat and stir in Alfredo sauce, keep covered and let stand 5 min.
Serve over pasta or cooked spaghetti squash accompanied with a green salad.
I write this post with more than just wonderful distant memories; I just had it for dinner and am looking forward to leftovers too.