Since this product is organic it does not contain emulsifiers or other chemical additives, the organic
pureed coconut flesh and oil may solidify into a crumbly texture in storage temperatures below 75F.
I roasted a small sugar pumpkin, and
pureed its
flesh with my own pumpkin spice mix, a scoop of
coconut whipped cream I had made while the pumpkin was roasting, and some maple syrup for natural sweetness.
The common name is
coconut butter, but it can also find it under the name
coconut manna,
coconut meat
puree,
coconut cream concentrate, or whole
coconut flesh puree.
Ingredients: • 1 pound pasta (of your choice, gluten free works well with this recipe) • 2 small acorn squash • 2 Tbsp olive oil • 1 medium onion • 1/3 cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp
coconut oil • 1 cup soft goat cheese • 1 - 2 Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one cup of heavy cream if cow dairy is not a concern for your family Instructions: • Cut squash in half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt
coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash
flesh from the skin and place the
flesh in the food processor with the onion, salt and basil —
puree until smooth • Slowly add the melted goat cheese mixture while continuing to
puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids meal