Garlic Confit

25 Garlic Cloves, peeled
250 mL (1 cup) coconut oil

Place garlic cloves and coconut oil in a small saucepan over very low heat (do not boil oil), and cook for 2 hours, or until garlic is beautifully soft. Cool and transfer to a resealable jar and store in the fridge for up to 3 months.