INGREDIENTS
1/3 cup
unsweetened shredded coconut
1 1/2 cups
almond flour
1 tbsp
coconut oil, melted
1 tbsp
maple syrup
1/4 tsp
salt
1 13.5 ounce can
full fat coconut milk, refrigerated overnight*
1 tbsp
maple syrup (depending on your tastes)
1 tsp
vanilla extract
2
ripe mangos