• 14 oz canned coconut milk, chilled
  • ¼ cup maple syrup
  • ¾ cup almond butter
  • ½ tsp vanilla extract
  • 1 tbsp unsweetened shredded coconut, for serving
  • 2 tbsp sliced almonds, for serving
  1. Place the coconut milk, maple syrup, almond butter and coconut extract in a high speed blender. Blend on high for 30 seconds or until smooth and creamy.
  2. Pour the mixture into a loaf pan and set in the freezer. Stir by hand every 15 minutes or so, until it’s completely frozen (this will take about 90 minutes total).
  3. Garnish with shredded coconut and sliced almonds, enjoy!!