3 tablespoons vegetable oil
3 tablespoons yellow onion, thinly sliced
2 ounces fresh ginger root vegetables
salt to taste
1/4 teaspoon dried sage
1 clove garlic, minced
1 teaspoon dried rosemary
1 1/2 tablespoons white sugar
1/4 teaspoon ground allspice
salt and pepper to taste
1 cup cottage cheese
1 pint coconut cream
In a large saucepan, heat the vegetable oil over medium heat; lightly brown onion and ginger. Stir in the salt and sage. Cook and stir until vegetables are heated, but not browned. Pour in the sugar, salt and pepper. Turn into a warm stockpot and pour over vegetable mixture. Bring to a boil. Simmer 10 minutes.
Stir in the cottage cheese and stir in the baking mix until well blended. Pour in the coconut cream. Mix together lightly and stir in coconut. Fill shells with vegetable mixture and mix well. Place over medium heat of simmering water mixture, then turn heat to medium/low. Simmer 5 hours in a fast moving water mixture. Do not boil, and stir frequently.