March 25, 2017

Creamy Coconut Hawaiian Haystacks

I'm not sure exactly where Hawaiian Haystacks originated, but they definitely seem to be popular among Utah families. I personally only had them once or twice growing up in Utah, but once I was married I made them ALL the time because they were cheap, filling and good.
The original recipe I used called for a ton of butter, a can of condensed soup and a few more unhealthy ingredients. I absolutely love how this new recipe is lightened up and uses coconut milk to create a truly tropical dish.
I think you will love this new version of Hawaiian Haystacks that is perfect for your whole family!

Creamy Coconut Hawaiian Haystacks
Adapted from Oh Sweet Basil
2 cups cooked white rice 
2 Tbsp. butter
1/2 tsp. garlic, minced
2 Tbsp. flour
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. onion powder
1/2 cup whole milk or cream
1 (13.6 oz) can coconut milk, divided
2 cups shredded or cubed cooked chicken
1/2 cup sour cream
1 tsp. lemon juice

Toppings
crunchy chow mein noodles
cheddar cheese
pineapple tidbits
cilantro
lime juice or True Lime powder

1. In saucepan over medium heat, add the butter and melt. Add the garlic, whisking quickly and then flour and continue to whisk for one minute.
2. Add salt, black pepper, onion powder, milk/cream and half the coconut milk. Whisk and then bring to a simmer. Allow to cook for 2 minutes or until thick. Whisk in remaining coconut milk, sour cream and lemon juice. Add the chicken and season to taste.
3. To serve, place rice on bottom, chicken gravy on top and any toppings you desire. Store leftovers in separate containers in the fridge.

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