Combine all of the ingredients in a mixing/serving bowl and blend well. Chill for at least one hour. Cooks Note: Toast (Dry pan roast) the coconut, with ginger. Then combine. Tested with lime and Taste of Thai Red Curry.(patH) Yield: 4 servings 90 cals (65% from fat) An ingredient recipe from Lean Bean Cuisine (1995) Jay Solomon / ISBN 1-55958-438-6 / Beans, Vegetarian. Formatted by patH
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|Serving Size: 1 Serving (66g)|
|Recipe Makes: 4|
|Calories from Fat: 67 (66%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 6.3g||31 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 1.8mg||1 %|
|Sodium 27.4mg||1 %|
|Potassium 230.3mg||6 %|
|Total Carbohydrate 7.9g||2 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 5.1g|
|Protein 2.8g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 102
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