Thai Chili Coconut Zucchini Noodles

Thai Chili Coconut Zucchini Noodles
Serves 2

1/2 cup young coconut meat
2 Tbsp raw coconut butter
1 habanero or thai chili, seeds removed
2 Tbsp raw peanut butter or almond butter
coconut water as needed (or filtered water)
1 small 1/2 inch piece ginger
1 clove garlic
sea salt to taste
juice and zest of a small organic lime

4 small zucchini cut juilenne or spiralized
1 bell pepper, cut julienne
1 medium carrot, cut julienne
1/4 cup finely shredded dried coconut plus more for sprinkling

In a blender, combine the sauce ingredients and process until smooth.  In a large bowl, combine the sauce with the zuchinni and bell pepper, carrot and 1/4 cup coconut and toss to coat.  Place on two plates and sprinkle with additional coconut.  Serve!

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