8 cups Brussels Sprouts, shredded in a food processor

1 package natural bacon

2 large shallots

2 oz canned coconut milk

salt and fresh cracked pepper to taste

Fry bacon until crispy in a frying pan, and remove onto a paper towel to drain.

Pour off all but 2 Tbs of the bacon grease and add the chopped shallots. Cook until translucent and add the shredded brussels sprouts.

Saute brussels sprouts until tender.

Add the coconut milk and simmer until creamy.

Mix the crispy bacon in with the creamy brussels sprouts and transfer to a serving dish.