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| Testimonials |
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Coconut Creme Brulee
Servings: 4
Carribean style with coconut ingredients for variety.
| Ingredients: |
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4 egg yolks |
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1 1/2 cups whipping cream |
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2 teaspoons rum or coconut liqueur |
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2 tablespoons brown sugar |
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2 tablespoons grated coconut |
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2 vanilla beans or 1/2 teaspoon vanilla extract |
| Instructions: |
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1 pound fresh mung bean sprouts |
| asa |
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Heat the Peter Paul Virgin Coconut Oil in a wok or skillet; add the scallions and ginger, and stir-fry over high heat for a few seconds. Then add the bean sprouts and stir-fry for 1 minute. Do not overcook; sprouts should remain crunchy but lose their raw bean taste. |
| asa |
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Add the brown sugar and salt to taste. Mix well and serve. Add pinches of red pepper flakes or dashes of natural soy sauce and rice vinegar for additional flavor. |
Source: www.drweils.com |
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