Preparation

In a large, deep frying pan, heat the oil. Brown the garlic and onion with the oil, then add the crab meat, tomatoes and cook for 15 minutes over low heat.
After this time add the coconut milk and season with salt, pepper and green onions to taste.
Stir well for 5 minutes and fill the cones.
Sprinkle with Parmesan to taste and bake until browned.

Ingredients

  • 500 g of shredded and clean crab meat
  • 1 glass of coconut milk
  • 2 cloves of crushed garlic
  • 1 grated onion
  • 2 tablespoons of palm oil
  • 2 tablespoons of extra virgin olive oil
  • Finely chopped chives to taste
  • Salt and pepper to taste
  • 2 medium tomatoes, skinless and seedless, finely chopped
  • Grated Parmesan for gratin