2 chickens, about 3 pounds each, cut up
Salt and pepper
1 cup Coco Casa Cream of Coconut
2 tablespoons lemon juice
6 medium size bananas
2 1/2 cups cornflake crumbs
3/4 cup melted butter or margarine
Sprinkle chicken pieces on all sides with salt and pepper. In a bowl, mix Coco Casa Cream of Coconut and lemon juice. Peel bananas and cut each banana into halves crosswise. Brush chicken and bananas thickly with coconut mixture and roll in cornflake crumbs, pressing firmly to make them adhere. Brush a baking pan with some of the butter. Place chicken pieces in a single layer into pan and drizzle with half of the butter. Bake in preheated 350 degree oven for 45 minutes. Add bananas and drizzle with remaining butter. Bake for another 15 minutes.
Makes 6 servings.