After I made my Thai Chili Coconut Kale Chips last week, I loved the flavor so much I needed to try it on something else as well. I make a lot of zucchini pasta, and I thought it would be perfect paired with it since it is so mild and is a nice palate for flavors. I made a silky coconut sauce from young coconut with some heat from the ginger and a habanero I had on hand (I know it is not thai, but I love habaneros and lots of heat). I added some carrots and bell pepper for sweetness and color and it was lovely!
Lastly, I thought it needed some crunch so I added some additional dried coconut. It was so tasty! Sweet and spicy, yet savory, with a kick! It may be winter now, but it reminded me of summer, and I know I will be making this many times in the future year round!
1/2 cup young coconut meat
2 Tbsp raw coconut butter
1 habanero or thai chili, seeds removed
2 Tbsp raw peanut butter or almond butter
coconut water as needed (or filtered water)
1 small 1/2 inch piece ginger
1 clove garlic
sea salt to taste
juice and zest of a small organic lime
4 small zucchini cut juilenne or spiralized
1 bell pepper, cut julienne
1 medium carrot, cut julienne
1/4 cup finely shredded dried coconut plus more for sprinkling
In a blender, combine the sauce ingredients and process until smooth. In a large bowl, combine the sauce with the zuchinni and bell pepper, carrot and 1/4 cup coconut and toss to coat. Place on two plates and sprinkle with additional coconut. Serve!