- 8 oz coconut milk
- 3 oz Copra’s freeze dried coconut meat
- 2 oz almond flour
- 2 oz coconut oil
- 2 oz Copra’s organic coconut nectar
- 1 oz cacao powder
- 1 oz coconut flakes
- 1 oz agar agar
- 2 tsp vanilla extract
Step 1. To a food processor add Copra’s freeze dried coconut meat, coconut oil, 1 tsp vanilla extract, 1 oz coconut nectar and almond flour. Blend it well until everything is homogeneously combined.
Step 2. Place the crust into a silicone mould. Use the back of a spoon or cup to even out the crust.
Step 3. Let the crust rest in the freezer for 10 minutes.
Step 4. To a pan over medium heat add the coconut milk, 1 oz coconut nectar, the cacao powder and 1 sip vanilla extract.
Step 5. Bring the milk to a boil, then add the agar agar. Whisk constantly for 1 minute.
Step 6. Pour the chocolate mixture over the frozen coconut crust. Let it rest in the fridge to 2 hours or overnight.
Step 7. Garnish with coconut flakes and more of Copra’s freeze dried coconut meat.