Avanti Cafe Musings: How to Make :: Avanti Roasted Garlic Coconut Spread ::

Simple, easy, nutritious and full of flavor, here's how make Avanti Roasted Garlic Coconut Spread step by step in photos. Read more about this great alternative to plain butter on the Ron & Lisa blog.

Roasted Garlic Coconut Spread

Amount	Measure	Ingredient	Prep Method
1 or 2	Heads	Roasted garlic	About 1/3 to ½ cup roasted garlic cloves
1/3 to ½	Cup	Organic coconut oil
1	Tablespoon	Marsala *	Dry or sweet, optional
1/8	Teaspoon	Coarse sea salt
1/8	Teaspoon	Black pepper

Directions:

Combine all in a small bowl and mash well to combine. Chill

* Marsala is optional, you can use sherry, Madeira or Port, or even brewed coffee or strong tea like black currant or pu-erh. Citrus juice, such as grapefruit or lime would be another good substitute.

Wanna see it? Here it goes .....>> And see all sorts of creative ways to use it in our Avanti Roasted Garlic Spread How To blog.

This is two small heads of roasted garlic squeezed from their skins

Eyeball in an equal amount of organic coconut oil. It looks oh so purely white when filming in the twilight.

Add in a tablespoon of Marsala or your choice of flavor liquid, black pepper and sea salt. I used Avanti pink salt blend, a mixture of Bolivian, Himalayan & Hawaiian rose colored coarse salts.

Use a spoon to mash the spread. I find a spoon works best to smoosh the soft garlic cloves and break them up a bit.

While we want a smooth homogenous paste, we still want some texture. No need to break out the food processor for this.

Spoon into a clean small bowl and chill. It's ready to serve and enjoy. Let it warm up for 10 or 15 mins before table service. Coconut oil gets very firm in the fridge.

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Blog post by Chef Mark Cleveland

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