Ingredients

• 1 1/2 cups Tapioca flour
• 1/2 cup full cream organic coconut milk
• 1 TBSP grass fed butter
• 1 TBSP coconut nectar (or honey)
• 1 egg, beaten
• 2/3 – 1 cup unsweetened shredded coconut

Directions

1. eheat oven to 400.

2. Measure tapioca flour, set aside in a medium bowl.

3. In a small saucepan over Low-Medium heat, cook the coconut milk, butter and coconut nectar until it begins to simmer (Do not let it boil).

4. Add saucepan mixture to the tapioca flour. Combine and let cool for 5 minutes.

5. Add egg to the bowl and mix with your hands until you form a dough. It will be quite sticky.

6. Add shredded coconut to the dough and mix until you form a ball. You can add some tapioca flour if the dough is still too sticky.

7. Form into 1′ balls and set on a baking tray

8. Bake for 15-20 minutes until the balls are lightly brown.

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