Coconut Bechamel Sauce
- 1/4 cup 1x 2-oz packet inner-ēco™ 100% Fresh Young Coconut
- 2 cups water
- 3 Tbsp unsalted butter olive oil, or vegetable oil
- 1/4 cup minced white onion
- 3 Tbsp all-purpose flour
- 1/2 tsp fine sea salt
- 1/4 tsp freshly grated nutmeg
In a blender puree inner-ēco Coconut with water, set aside.
In a medium stainless saucepan, heat butter/oil in a saucepan. Add onions and sauté over low heat until they are translucent. Add flour stir until flour and butter/oil are smooth. Cook over very low heat for 2 to 3 minutes, stirring often. Gradually whisk in the coconut puree. Allow sauce to come to a simmer, continue simmering for 8 minutes whisking often. Remove sauce from heat. Season with salt and nutmeg to taste.
Note: For a creamy pesto sauce: whisk in ¼ cup or more of your favorite pesto once the Béchamel sauce is complete.
Time: 3 min. Difficulty: Easy Makes: 2 cups