Marinate pork and coconut milk in a plastic bag for 4-48 hours.

Drain marinade. Pat dry.

Drizzle enough vegetable oil over the chops to coat them. Season.

Grill each side just briefly to get sear marks. Set chops on upper rack of grill over the coolest part of the grill, indirect heat preferably, and close the lid.

Whisk buffalo sauce, lime juice, and coconut extract together with a fork.

Cook until chops reach desired doneness, approximately 15 minutes.

Baste with sauce during last few minutes of cooking process.

Garnish with lime zest.

Variations; Ground jalapeño powder, ground celery seed, paprika, mango, guava, pineapple, basil, cherries, cilantro, scallions, cumin, thyme, cayenne, ancho chile, lemon, roasted garlic, roasted peach puree, agave, sage, oregano, peppercorn melange, white pepper, black pepper, white wine vinegar, white wine marinade, capers, marjoram, mint, tamarind, shallots, sesame seeds, cinnamon, orange, plantains, raspberries, pomegranate, strawberries, rum, brandy, beer, tequila, bourbon, Guinness, tomato, vinegar, avocado, poblano, red wine vinegar, champagne vinegar, rice wine vinegar,