INGREDIENTS
2 pints
Strawberries
13/16 cup
Coconut milk
1 1/2 cups
Coconut milk, full-fat refrigerated
2 tsp
Lemon juice
6 tsp
Maple syrup
2 1/2 tsp
Baking powder
2/3 cup
Potato starch
3/4 tsp
Salt
1 cup
Sorghum flour, white
1/3 cup
Tapioca starch
2 tsp
Vanilla
5 tbsp
Coconut oil, virgin
1 tbsp
Chia seeds, ground