1 pound brussels sprouts, stems removed and halved or quartered
1/4 tsp. salt
1/4 tsp. pepper
pinch of nutmeg
2 Tbsp. coconut oil, melted
2 Tbsp. (or more to taste) coconut milk
2-3 Tbsp. (or more to taste) coconut, toasted
Add quartered sprouts to a bowl and drizzle with melted coconut oil. Sprinkle with salt, pepper, and nutmeg and toss to coat.
Heat a skillet over medium-high heat and add brussels. Cook for 6-8 minutes, stirring occasionally, until toasted and nicely charred. Reduce heat to low and stir in coconut milk. Stir in 2 Tbsp. toasted coconut, then transfer to a bowl to serve. Top with remaining coconut.