Pour the peach and
coconut puree into a medium saucepan and cook on the stove over medium heat.
The only downside to
using coconut puree / coconut butter as a coffee creamer is that you can't just stir it in your coffee the way you would cream.
«The Best Freaking Cookie is filled
with coconut puree, and sweetened with pineapple juice instead of a traditional sweetener, so it leaves you feeling great (no sugar crash!)
And no,
coconut puree / coconut butter does not make your coffee taste like coconut; it has a very neutral / creamy flavor that is the closest thing to dairy cream I have ever tasted.
If you want to use
coconut puree as a creamer you need to put the brewed coffee plus a teaspoon of coconut puree / coconut butter per 8 ounces of coffee in a high speed blender and process for about 30 seconds to emulsify the coconut butter.
Add the corn -
coconut puree, corn kernels, and shiitake mushrooms.
Add the wet ingredients starting with
the coconut puree.
Stir in the broccoli, zucchini, lime leaves, juice and seafood, then add the stock and
coconut puree and a little water if needed.