Ingredients

2/3 C. shredded coconut
1 1/4 C. boiling water
2 Tbsp. canola oil
1 1/2 pounds flank steak cut into 1/2 inch cubes
1/4 C. all purpose flour
1 Tbsp. curry powder
1 can pineapple chunks-8 oz.
1 small green pepper seeded, chopped
3 Tbsp. mango chutney
1 Tbsp. red currant jelly
1 beef bouillon cube
1/2 tsp. salt

Cooking Instructions

Soak coconut in water for 1 hour. Strain, reserving liquid. Brown meat in oil. Stir in flour and curry and cook gently for 6 minutes. Add coconut water and pineapple with juice. Stir in remaining ingredients, bring to a boil. Stir until thickened. Turn into crock pot and cook on high for 30 minutes then turn to low and cook for a further 5 hours. Check seasoning and serve over rice.
 
 
"But He answered and said, "It is written, 'MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'" (Matthew 4:4)