The use of coconut cream gives these coconut scrambled eggs a rich, sweet, custardy taste. They’re so easy to make, yet so delicious!
Ingredients
- 2 tablespoons creamed coconut (I use the Let’s Do… Organic brand; comes in a box)
- 1/4 cup filtered water
- 6 large pasture-raised eggs
- 2 teaspoons coconut oil
- sea salt (to taste)
- black pepper (to taste)
Directions
Chop off 2 tablespoons of creamed coconut from the block of creamed coconut. Put in saucepan with 1/4 c. filtered water. Simmer until creamed coconut has dissolved.
Preheat skillet; melt coconut oil.
Add creamed coconut to whisked eggs. Whisk together. Pour into skillet and cook to desired consistency.
See Also
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