Toasted Coconut Brussels
The coconut milk and toasted coconut makes these brussels so tasty.
|1 pound||brussels sprouts, stems removed and quartered|
|1 1/2 tablespoons||Coconut Oil, melted|
|2 tablespoons||lite coconut milk|
|2 to 3 tablespoons||toasted, shredded coconut|
Add quartered brussels to a bowl and sprinkle with salt, pepper and nutmeg. Drizzle with coconut oil and toss to coat.
Heat a skillet oven medium-high heat and once hot, add brussels. Cook for 6-8 minutes, stirring occasionally until toasted and charred. Reduce heat to low and stir in coconut milk. Stir in 2 tablespoons toasted coconut, then transfer to a bowl to serve. Top with remaining toasted coconut.