Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f grease a 12 cup muffin pan or line with paper liners. muffins: combine evaporated milk and lemon juice in a large bowl; milk will thicken. whisk in next 5 ingredients. add frozen fruit and stir lightly until just combined into batter. spoon batter into muffin cups. topping: sprinkle each muffin with 1 tablespoons toasted cococnut. bake in preheated oven 25-30 minutes, or until a toothpick inserted in the center comes out clean. let muffins sit for 10-15 minutes before removing from pan. cool on a wire rack.

Target recipe: in nonstick skillet, cook sesame seeds, stirring, over medium heat for 2 minutes or until slightly golden. stir in half of the butter until melted. stir in coconut, chili powder, turmeric and salt; cook, stirring, for 1 minute or until coconut turns deep golden. (coconut mixture can be stored in airtight container at room temperature for up to 24 hours.) in large pot of boiling salted water, cook beans for 3 minutes; drain well. (beans can be prepared to this point, chilled under cold water, drained and refrigerated in towel-lined airtight container for up to 24 hours.) in nonstick skillet, melt remaining butter over medium heat; cook beans for about 3 minutes or until tender-crisp. toss with coconut topping.