Trim rough fiber from coconut shells. Saw in half crosswise. Combine
oil, flour and milk in a saucepan over low heat. Stir 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 becomes firm and cannot be
eaten.
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