The original source for this recipe was from a church cookbook, a church I only occasionally attend – the Unitarian Universalism Church in Omaha, NE. This was from last years cookbook entitled “Taste of Time”. The woman who submitted it stated that this was her mother-in-law’s recipe – she is a native of Guam. Turns out if you were to pick the *one* recipe that signifies Guam, this is it.
I also submitted a few recipes to the cookbook, all of which you will see coming up in the future.
2/3 chicken breasts, cooked however you like & shredded or 1 pound of cooked, crushed shrimp if you prefer
1 bunch of green onions, diced
1/4 to 1/2 cup diced green chilies, canned or fresh (may substitute jalapeños if you prefer)
1 to 1 1/2 cups unsweetened shredded coconut (I buy mine from the bulk section at an organic store)
1 cup lemon juice
Mix together ingredients to taste. Chill and serve with warm tortillas. Its just that easy and simple.
Its very good in the summertime or to take on a camping trip. And its very much a recipe you can alter to your own tastes and preferences. I recommend you start with less and add more of each until you achieve a balance you like.