Spicy Pepper Coconut Cream
The trick to making this recipe is to chill one can of coconut milk overnight. When you open the can, the cream will have hardened and separated at the top and the watery part is left behind on the bottom of the can. We use this thick, spicy cream to dollop on top of the Spicy Mung Bean Burgers. It is also delicious over cooked quinoa and beans with chopped avocado and cilantro on top.
You'll need to chill a can of full fat coconut milk for 8 to 24 hours prior to making this recipe.
1 cans coconut milk
2 cherry bomb peppers seeded
2 cloves garlic peeled
½ teaspoons finely grated lime zest
¼ teaspoons Herbamare