For the crust
- ⅓ cup (26g) unsweetened shredded coconut
- 1 ½ cups (126g) almond flour
- 1 tablespoon (15g) coconut oil, melted
- 1 tablespoon (15g) maple syrup
- ¼ tsp salt
For the filling
- 1 (13.5 oz.) can full fat coconut milk, refrigerated overnight*
- 1-3 tablespoons maple syrup, depending on your tastes
- 1 teaspoon vanilla
- 2 ripe mangos
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