Käsespätzle mit Kokosnuss
A German twist on the classic spätzle dish, featuring a coconut and cheese sauce.
Ingredients
- ●250g pastapreferably spätzle
- ●1 cup warmmelted butter
- ●1 cup chewyshredded coconut
- ●1/4 cup venezuelancoconut milk
- ●1 cup coconutshredded coconut
Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions.
- 2
Meanwhile, melt the butter in a medium saucepan over medium heat.
- 3
Add the shredded coconut and cook for 2-3 minutes, stirring frequently.
- 4
In a small bowl, whisk together the coconut milk and a pinch of salt.
- 5
Add the coconut milk mixture to the saucepan with the coconut and butter, stirring to combine.
- 6
Reduce heat to low and simmer the sauce for 2-3 minutes, stirring occasionally.
- 7
Drain the cooked pasta and return it to the pot.
- 8
Add the cheese sauce to the pasta and toss to combine.
- 9
Serve the Käsespätzle hot, topped with additional shredded coconut if desired.
- 10
Serve immediately and enjoy!