BRYANNA’S COCONUT-CORN SPREAD

Butter substitute for spreading on breads, potatoes & vegetables. This spread is easy, inexpensive  & needs no exotic ingredients. It melts when spread on hot food and has a clean rich taste.
Yield: about 2 cups

1/3 cup yellow cornmeal
1/3 cup cold water
2/3 cup hot water
1/2 cup warm water
1/2 cup finely shredded (grated?) UN-sweetened coconut
1/3 cup nondairy milk
2 teaspoons lemon juice
1 1/4 teaspoons salt

Mix in a microwavable bowl or a small saucepan, the cornmeal + 1/3 cup of the cold water then the hot water. Stir well.

Cook in a double-boiler-type arrangement (with the saucepan inside of another pan of simmering water) for 10 minutes, OR MW on high power in the bowl for 1 minute, whisk, mw 1 minute more, whisk, and microwave 1 minute more.

Place this in a BLENDER along with the warm water, coconut, lemon juice & salt.
Blend for several minutes until as smooth as possible (this is important). Be patient!
It may have a bit of graininess from the coconut, but should not have much.

Place in a covered container in the refrigerator. It firms up nicely but remains spreadable.
It’s good on veggies, too, and you can add garlic & broil it for garlic toast (maybe with a sprinkle of vegan parmesan).

Nutrition (per 2 tablespoons): 27.8 calories; 53% calories from fat; 1.7g total fat; 0.0mg cholesterol; 151.9mg sodium; 27.3mg potassium; 2.8g carbohydrates; 0.6g fiber; 0.2g sugar; 2.2g net carbs; 0.6g protein; 0.6 points.