Ingredient!
1/2 cup coconut cream (made at home as described here, or from the can)
3 cups washed and thinly cut green beans
3/4 cup finely diced tomatoes
3/4 cup peeled and thinly sliced ​​cucumbers
1/2 cup unsweetened coconut flakes
1 very finely chopped jalapeno pepper, seeds removed
juice of a lemon
salt and pepper to taste
Preparation!
In a pot of boiling water, blanch the green beans by dipping them in the boiling water for about 1 minute. Then put on to remove and cool off by pouring fresh water on it.
Combine green beans, tomato cubes, cucumber, jalapeno and coconut flakes in a large bowl.
In a separate bowl, combine the coconut milk with lemon juice, a little salt and pepper, beat with a fork and adjust the ingredients as desired, add more salt, etc. if necessary!
throw the dressing into the salad and mix to coat.
Store in the refrigerator for at least an hour to cool and let the flavors mix.
TO ENJOY!