1 lb. liver (chicken, duck, beef, etc.), broiled
2 T. coconut oil
2 cloves garlic
1/4 c. minced onions or shallots
1 T. lemon juice
1/4 c. full fat coconut milk
1/8 tsp. allspice
2 tsp. dry rosemary
1/4 tsp. ground mustard
1 tsp. chopped, fresh thyme, optional
1/2 c. melted coconut oil (place the container in a bowl of warm water)
1/4 tsp. unprocessed salt, or more to taste
1/8 tsp. ground black pepper
Cut liver into coarse 1-inch chunks.
Melt coconut oil over medium heat in a skillet. Add garlic and onions or shallots, and sauté briefly until they begin to soften, about 1 minute.
Place the mixture in a blender or food processor with the broiled liver. Add lemon juice, coconut milk, and seasonings. Cover and process until the liver is a smooth paste. This will be about 30 seconds in a super-blender. In a regular blender or food processor it will take several minutes, and it helps to open the machine, stir the mixture away from the sides, and process again a few times
Add melted oil, salt and pepper to taste. Process again until the mixture is very smooth. Adjust seasoning to taste.
Pour into serving bowl, storage container, or ice cube trays. Chill to firm up even more. Make sure the containers are completely covered with plastic wrap directly on the pate, to prevent oxidation.