Rating5/5 (from 1 ratings)5
YieldMakes 8 Servings
3 Yong coconuts, flesh
½ cup Coconut water
½ cup pine nuts, soaked
¼ cup Nama Shoyu
¼ cup Lemon Juice, fresh
1 teaspoon Garlic, crashed
Nutmeg and Cayenne pepper, to taste
½ cup Fresh parsley, chopped
BLEND all ingredients accept last, slowly adding water for smoother consistency. STIR in parsley and SERVE over grated squash, zucchini also as a dressing or party dip.
Zhanna8's ThoughtsBy zhanna8
Rich and creamy! It wonderful choice, if time to time you are still having cravings for Parmesan or Gruyere cheese.
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