Coconut Lime Cream

1 Tbsp coconut oil

2 garlic cloves, minced

1 Tbsp minced shallot

¼ tsp cumin

1 cup canned full fat coconut milk

1 Tbsp lime juice

2 Tbsp pickled jalapeno brine (for extra spice add 1 Tbsp finely minced fresh or pickled jalapeno)

2 tsp arrowroot flour

2 tsp water

¼ teaspoon sea salt

To Make

1. In a small sauce pan over medium-low heat, sauté garlic, shallot and cumin in coconut oil for 2 minutes stirring constantly. If using minced fresh or pickled jalapenos, add in with these ingredients.

2. Add coconut milk, lime juice, sea salt and pickled jalapeno brine, and bring up heat to medium to simmer the mixture. Whisk frequently.

3. Once at a simmer, mix arrowroot flour with water in a small bowl and add to the coconut sauce. Whisk constantly for 8 minutes until thickened, and then remove from heat