Mix together the Finadene sauce ingredients and let sit in the refrigerator for 24 hours for the flavors to blend. 

Marinate the chicken in the Finadene sauce overnight. Broil chicken, basting with the sauce, until done. Cool, debone and shred. NOTE: Tastes best when the chicken is cooked on a BBQ grill, to get a bit of char on it, but you can broil in your oven if necessary.

Drain the liquid from the coconut and save. Grate the coconut meat in a food processor. Squeeze the milk from the shredded coconut into a bowl. 

Mix the coconut milk with an equal amount of lemon juice and chill. Don't try substituting dried packaged shredded coconut. Only works with FRESH coconut. 

NOTE: For this amount of chicken, I use 3/4 cup of fresh squeezed lemon juice and an equal amount of coconut milk; as 1 coconut won't generally give you that much coconut milk, add canned coconut milk and adjust the lemon to your taste.

Toss together the green onions, grated coconut, jalapenos and shredded chicken. Slowly stir in the coconut milk & lemon juice mixture, stirring well.

Serve warm over rice or in pita bread.

NOTE: I particularly love this as a cold chicken salad! I increase the amount of the lemon juice & coconut milk dressing and mix the finished Kelaguen with an equal amount of wild rice. Chill and enjoy. Very refreshing!