Here's another use for the coconut cream I wrote about in the last issue. (It's not the same as coconut milk!)
Time: 30 minutes
• 1 bag baby carrots (~12oz)
• 2 Tbsp coconut oil
• 1 Tbsp coconut cream
• sea salt
Heat the coconut oil in a skillet over medium. Add the oil and carrots, cover and sauté until soft, maybe 25 minutes. Stir occasionally.
Add the coconut cream and salt. Stir well and cook for 5 more minutes. The coconut cream should be mixed into the carrots well. I really like these served chilled, but they are great warm as well.
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