Corn on the Cob with Vegan Herbed Butter

½ cup Organic Coconut Oil with Butter Flavour

1 ½ Tbsp garlic bits (2 cloves garlic), fried

1 tsp rice vinegar

2 tsp umeboshi plum paste

1 tsp lemon juice

1 tsp Organic Coconut Sugar

1 Tbsp parsley, chopped

1. Mince 2 cloves of garlic and heat ½ Tbsp coconut oil on medium.

2. Add raw garlic to the heated pan and fry for 1 minute.

3. Transfer garlic bits and oil from the pan to a small glass bowl. Set aside.

4. Add softened coconut oil, garlic bits, umeboshi plum paste, coconut sugar, lemon juice and rice vinegar to a mixing bowl, and mix.

5. Pour into a small bowl and chill for 5-10 minutes to set.