1/4cup1x 2-oz packet inner-ēco™ 100% Fresh Young Coconut
3Tbspunsalted butterolive oil, or vegetable oil
1/4cupminced white onion
1/2tspfine sea salt
1/4tspfreshly 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.