This might be similar. It's from the Griffin Food Co. Coconut Cream Pie 3 egg yolks 3/4 c. Griffin's Flake Coconut 1 c. sugar 1 c. evaporated milk 1 c. water 3 Tbsp. butter 1 Tbsp. vanilla 3 Tbsp. Flour 1 tsp. salt In a 2-qt. saucepan, beat 3 eggs. Turn on heat, add the milk and water. In a bowl, mix sugar and flour together and add to the egg mixture, stirring frequently. Add vanilla and salt and cook until mixture thickens. Remove from heat and add coconut and butter. Mix well and pour into a baked 9" pie shell. Meringue 3 egg whites 3-4 Tbsp. sugar 1 tsp. vanilla 1 tsp. corn starch 1 c. Griffin's Flake Coconut In a mixing bowl whip at high speed 3 egg whites until stiff. To this mixture add sugar, vanilla and corn starch. Beat again until thoroughly mixed and put on top of the pie filling. Sprinkle coconut on the top of meringue. Bake at 375° for 10-12 minutes or until lightly browned.

This is an orange flavored flourless chocolate cake, for anyone looking for a variation. I have made it several times and it is yummy! Chocolate Cloud Cake 8 oz. (250 g.) bittersweet chocolate, chopped 1/2 cup (125 ml.) unsalted butter 3 eggs 1 cup (250 g.) granulated sugar 2 tbsp. (25 ml.) orange liqueur 1 1/2 tsp. (7 ml.) grated orange rind 3 egg whites TOPPING: 1 1/2 cups (375 ml.) whipping cream 2 tbsp. (25 ml.) powdered sugar 1/2 tsp. (2 ml.) vanilla Line bottom of ungreased 8-inch springform pan with waxed paper; set aside. In bowl over saucepan of hot (not boiling) water, melt chocolate with butter, stirring occasionally. Let cool slightly. In separate bowl, whisk whole eggs with half of the sugar just until turning pale and starting to thicken; whisk in chocolate mixture, liqueur and orange rind. In another bowl, beat egg whites until soft peaks form; gradually beat in remaining sugar, 2 tbsp. (25 ml.) at a time, until stiff shiny peaks form. Fold one-quarter into chocolate mixture; fold in remaining whites in two additions. Pour into prepared pan. Bake in center of 350 degree oven for 45 to 50 minutes or until top is puffed and starting to crack but center still looks wet. Let cool completely in pan on rack (center will fall, leaving higher sides). (Cake can be wrapped in plastic wrap and refrigerated for up to 2 days or over-wrapped in foil and frozen for up to 2 weeks.) Run knife around cake to loosen; carefully unmould onto cake plate. TOPPING: In bowl, whip cream with sugar and vanilla; mound in center of cake, swirling lightly. To serve, cut with wet hot knife. Makes 12 servings.

One more chicken recipe. This is another screenshot from my recipe app. A neighbor made it and brought it to us when I will ill. It was delicious and I asked for the recipe. Bless her heart, she was an excellent cook, but I think she drank a bit and so will you when you try to read the recipe. I never have figured out what “Pue” is, but I listed it just in case I ever had a light bulb moment. The directions are a bit sketchy too, but I think you can figure it out. Ignore the numbers. My app numbers the steps in instructions, often inaccurately. Nevertheless, it is delicious! ETA: I have all these ingredients and chicken in the freezer. I think I’m going to make this dish this weekend.

Thanks for all these ideas — I did not even consider using anything other than breadcrumbs, so the alternatives are a good idea. The people who are GF are not cooks and wouldn’t be able to give suggestions. I should have thought about this a few weeks ago when they decided to visit… I was too busy trying on outfits and going to parties 😕 That’ll teach me (smacks forehead).