Combine the coconut and water in a small saucepan and bring to a boil. Reduce the heat and simmer for about 5 minutes. Strain the coconut mixture into a small bowl, pressing the coconut to extract the flavor. Reserve the liquid and discard the coconut. Set aside.
Cook the pasta according to the package directions for al dente. Toss the cooked, drained pasta with 1 tablespoon of olive oil in a large bowl and set aside.
Heat the remaining 1 tablespoon of olive oil in a 10 inchn skillet. Add the garlic and red pepper flakes. Cook over medium heat 1-2 minutes to soften the garlic. Add the pasta mixture, coconut liquid and cream to the garlic mixture in the skillet. Simmer, stirring occasionally, until the pasta absorbs the liquid - 3-4 minutes. Add the cheese and parsley and toss well. Servei immediately.
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|Serving Size: 1 Serving (113g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 98 (37%)|
|Amt Per Serving||% DV|
|Total Fat 10.9g||15 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 57.1mg||18 %|
|Sodium 116.5mg||4 %|
|Potassium 158.4mg||4 %|
|Total Carbohydrate 33.3g||10 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 32.4g|
|Protein 9.4g||13 %|
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Calories per serving: 268
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