This recipe comes from the How Sweet It Is blog.
Coconut Toasted Brussels
1 pound brussels sprouts, stems removed and quartered
1/4 teaspoon salt
1/4 teaspoon pepper
pinch of nutmeg
1 1/2 tablespoons coconut oil, melted
2 tablespoons lite coconut milk
2-3 tablespoons toasted, shredded coconut
Add quartered brussels to a bowl and sprinkle with salt, pepper and nutmeg. Drizzle with coconut oil and toss to coat.
Heat a skillet oven medium-high heat and once hot, add brussels. Cook for 6-8 minutes, stirring occasionally until toasted and charred. Reduce heat to low and stir in coconut milk. Stir in 2 tablespoons toasted coconut, then transfer to a bowl to serve. Top with remaining toasted coconut.