1. In a large bowl mix 1/4 C of pineapple juice, 1/4 C of cream of coconut, soy sauce, brown sugar and wine vinegar.

2. Add chicken strips and allow to marinate, covered in refrigerator a minimum of 4 hours or overnight.

3. In a pie plate, combine flour, salt and pepper.

4. In a bowl beat eggs and mix with 1/4 C cream of coconut.

5. In another bowl pour shredded coconut.

6. Coat chicken strips first in flour, next in egg mixture and finally in shredded coconut.

7. In a deep skillet, heat peanut oil (enough to just cover the bottom of skillet) over medium heat.

8. Once oil is hot, cook chicken for 5 minutes on each side, taking care not to over cook coconut.

9. Remove chicken and drain any leftover oil.

10. Place 1/2 C pineapple juice and 1/2 C cream of coconut and heavy whipping cream in pan.

11. Cook until thick, scraping drippings from bottom of the skillet.

12. Pour sauce over chicken strips.