INGREDIENTS
3
sprigs Mint, fresh leaves
1 1/2 lb
Strawberry, fresh
2 cans
Coconut milk, refrigerated full-fat
4 tbsp
Coconut butter
2 tsp
Lemon juice
10 tbsp
Maple syrup
1 tsp
Arrowroot starch
1/2 tsp
Baking soda
1/2 cup
Coconut flour
1/4 tsp
Sea salt
1/4 cup
Tapioca flour
3 2/3 tbsp
Coconut oil
1/2 cup
Coconut, unsweetened