Paleo Mango Coconut Delight

Allergens

Almonds, Coconut

Ingredients

• 3.5 oz almond flour 2 tbsp melted coconut oil 1 ripe mango, thinly sliced 1/4 cup shredded unsweetened coconut 2 cups full
• fat canned coconut milk 1/4 cup raw honey 2 tsp pure vanilla extract 1 pinch sea salt

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine almond flour and melted coconut oil. Mix until the dough forms.
3. Press the dough into the bottom of a 6 inch pie dish. Bake for 12 minutes or until golden brown. Set aside to cool completely.
4. In a separate large bowl, whisk together 1 cup of coconut milk, raw honey, vanilla extract, and sea salt. Beat with an electric mixer until soft peaks form.
5. Spread half of the whipped cream over the cooled crust. Top with sliced mango and finish with a layer of shredded unsweetened coconut.
6. In another bowl, whip the remaining coconut milk with honey, vanilla extract, and sea salt until soft peaks form. Carefully spread this mixture over the mango and coconut layers.
7. Decorate with additional mango slices and toasted coconut flakes. Refrigerate for at least 4 hours or overnight.

Chef’s Insight

This dessert can be enjoyed warm or cold; serve at your preferred temperature.

Notes

The whipped cream layer should be prepared just before assembling to maintain its fluffy texture.