3 tb Oil
6 tb Flour
3 c  Milk
2 c  Cooked chicken; diced
1/2 ts Salt
1 tb Pimento; sliced
1 c  Pineapple; diced
3    Coconuts

Trim rough fiber from coconut shells. Saw in half crosswise. Combine oil,
flour and milk in a saucepan over low heat. Stire until you have a smooth
white sauce. Add chicken, salt, pimiento, and pineapple. Fill coconut
halves with chicken-pineapple mixture. Place in shallow baking pan. Bake at
350F for 1 hour. Coconut meat become firm and cannot be eaten.

Variation: Substitute tuna or turkey for chicken.