Coconut Cream Bombs
Ingredients:
3/4 c. Coconut oil, melted
1 can full fat coconut milk (use the entire content of the can).
2 tbsp coconut sugar (or 20 drops liquid stevia or any sweetener of choice)
1 cup shredded coconut (optional)
Directions:
Melt coconut oil. Whisk in coconut milk, coconut sugar and shredded coconut. Pour into silicone molds (I used a silicone cupcake pan). Freeze for 1 hour or more. Enjoy!
**Optional addition--melt semi-sweet chocolate and pour into the bottom of the molds and freeze for 15 minutes prior to adding the original mixture.
