If cream of coconut is not available, increase the half-and-half to 1/3 cup and sprinkle the finished dish with peanuts and coconut. For added coconut flavor, toast the coconut. Sprinkle 1/2 cup coconut in an ungreased heavy skillet. Cook over medium-low heat 6 to 14 minutes, stirring frequently, until browning begins, then stir constantly until golden brown.
Add 2 skinless, boneless chicken breast halves, cut into 3/4-inch pieces, with the onion in step 1. Cook until chicken is not longer pink. Continue as directed.