Marinade: Pour half the coconut milk, the garlic, soy sauce and lime juice into a ceramic dish then combine well to thoroughly combine the marinade.
Place the chicken strips into the dish then stir to coat the chicken with marinade. Refrigerate at least 3 hours. Reserve the rest of the coconut milk.
Crumbing: Preheat oven to 200 degrees C. Line a baking tray with aluminium foil and grease with olive oil.
Place the grated coconut into a blender or food processor then pulse several times until the coconut is ground into crumbs. Mix it with panko crumbs, salt and black pepper in a bowl.
Place the flour into a second bowl and the egg into a third shallow bowl.
Shake excess marinade from chicken strips then dip into the flour to thoroughly coat; then dip into egg and finally into the coconut crumb mixture. Place the coated strips onto the prepared baking tray.
Bake the chicken strips in the preheated oven until golden brown; about 30 minutes.
Sauce: Mix the reserved coconut milk and mayonnaise in a small saucepan then bring to a simmer over medium-low heat; serve the sauce drizzled over the chicken strips or on the side for dipping.
When reserving the remainder of the tinned coconut milk, make sure it is poured into a non-metallic container. I got severe food poisoning once from pineapple juice which had been left in a can in the fridge (unbeknown to me)! The same goes for all tinned products, once opened.
Hope this recipe tastes as good as it sounds. - 26 Jun 2012