Heat pan over medium-high heat.
Add coconut oil.
When oil is hot saute garlic, onion and mushroom.
Cook until mushroom is wilted.
Then add water 1 cup of water and 1 cup of coconut milk, reserve the remaining coconut milk for later.
Season with salt and ground black pepper to taste.
Stir to combine.
Let boil then lower heat to simmer for about 5 minutes.
Add green peas.
Cook for about 1-2 minutes.
Add remaining coconut cream, stir.
Taste again to check if seasoning is right.
Serve hot with a crusty bread or along side your meal.
I like to pour this over pork steak or pork chops or over rice.
Enjoy however you want it:)