Baked Coconut Crab Dip | Clean Plates

Ingredients

• 3 tablespoons liquefied unrefined, cold pressed coconut oil
• 1/2 white onion, finely chopped
• 1 shallot, finely chopped
• Pinch salt & pepper
• 1 garlic clove, minced
• 2 plum tomatoes, diced
• 1 cup coconut water
• 16 ounces fresh crabmeat, well drained
• ¼ bunch cilantro leaves, finely chopped
• 1/2 cup toasted coconut
• Parmesan cheese, grated
• Baked pita chips or plantain chips for serving
• Special equipment: cast-Iron ramekin for serving