1 (4 ounce) can sliced black peppercorns
1 pinch salt
2 cups warm water
1 1/2 teaspoons dried oregano
6 (6 ounce) cans coconut milk
1 teaspoon vegetable oil
1 teaspoon cayenne pepper
1 teaspoon garlic powder
6 (10 ounce) cans cornflakes cereal
1 teaspoon minced onion
1 teaspoon prepared horseradish
1 cup chopped green onions
In a large saucepan bring water to a boil; add peppercorns, salt, oregano, coconut milk, oil, cayenne pepper, garlic powder, cornflakes cereal and nuts.
Crumble the coconut mixture into a large resealable plastic bag, mixing well. Add the canned coconut milk, coconut oil, cayenne pepper, garlic powder, cornflakes cereal, onion and horseradish. Transfer mixture to the prepared pan. Cover, and refrigerate overnight.
Over the morning of the second day, heat 1 1 tablespoon oil in a small saucepan over medium heat. Add 1 cup peppercorns and fry for 1 to 2 minutes, stirring constantly. Add 2+ cans coconut milk, stirring constantly. Return mixture to the pan of heat, and continue cooking for 1 to 2 minutes, stirring constantly.
Add green onions and cook over medium heat for 3 minutes. Toss with coconut sauce and serve hot with butter? Butter is sure to melt!