Coconut Pork Nuggets

These coconut pork nuggets are the perfect, crunchy little bite! Perfect for an appetizer or a main course. I used my coconut shrimp recipe and substituted a much more economical protein. The Caribbean Sauce is so delicious!!

Author: Kimmy's Southern Cooking

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Coconut Pork Nuggets

This recipe is delicious using pork loin or shrimp, depending on your mood. The Caribbean Sauce is the perfect addition!

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Ingredients

Nuggets

• Pork loin, cut into desired sized nuggets
• Gluten free flour
• Coconut flakes, unsweetened or sweetened
• Old Bay seasoning or Cajun seasoning, to taste
• Gluten free Panko crumbs
• Pinch of salt
• Oil for frying
• 2 eggs

Caribbean Sauce

• 1/2 c apricot preserves
• 1/2 c sweet chili sauce
• 2 t Rendezvous bbq sauce or Stubbs BBQ (or your favorite vinegar based bbq sauce)
• Pinch of ground cloves
• Combine in bowl and serve. Store in fridge.

Instructions

Nuggets

1. Prepare your three dredging stations. Use one bowl for flour, one bowl for eggs and combine coconut flakes and Panko in the third bowl. Season the flour with seasoning and salt.
2. Dredge nuggets into flour, then eggs, then the coconut/Panko mixture, pressing to make sure the coconut mixture adheres. Lay prepared nuggets on a baking sheet or cutting board. Heat oil in a large pot to 375°F (191°C).Using a spatula scoop up a nugget and ease off in the hot grease. This will help keep the coconut on the nuggets. Fry until golden brown, about 6 - 9 minutes. Remove from oil to a paper towel lined baking sheet.
3. Note: Serve with Caribbean sauce.
4. I have used crushed, unsweetened Rice Krispies when I've been out of Panko.

Making the sauce

1. Combine in bowl and serve. Store in fridge.