In a large skillet over medium-low heat add the coconut oil and diced bacon and cook for about 8 minutes until most of the bacon is translucent.

Add the chicken livers and cook until they are all completely medium brown in color, about 8 to 10 minutes.

Add in the dried thyme and garlic powder.

Place this in a food processor.

Separate the solid coconut cream from the milk and place the coconut cream in the food processor. Set aside the milk.

Pulse in your food processor until completely smooth.

Store in a airtight glass jar. Will keep 2 weeks. You can also freeze this is small jars and defrost as needed.