Ingredients
- ¾ cup light coconut milk
- ½ cup water
- 4 teaspoons yellow cornmeal
- ½ teaspoon salt
- 3–4 dashes garlic salt
- 2–3 dashes dried parsley flakes
Instructions
- In a saucepan, combine the coconut milk, water, cornmeal, and salt. Bring to a boil, then reduce the heat and simmer for 5 minutes.
- Carefully transfer the mixture to a blender. Cover securely and blend on low speed, gradually increasing to high, until as smooth as possible.
- Pour the mixture into a container. Stir in the garlic salt and parsley flakes.
- Cover and refrigerate until chilled and set. The spread will thicken as it cools.
Storage: Keep refrigerated and use within about 10 days.