16 Tbsp(s)
3 Tbsp(s)
6 tsp(s)
1/2 cup(s)
1 tsp
1 clove
2/3 cup(s)
2 Tbsp(s)
16 Tbsp(s)
3 Tbsp(s)
6 g
113 g
6 g
3 g
150.08 g
28 g
Add lemon juice, coconut milk, creamed coconut, nutritional yeast, salt and garlic to a blender. Blend thoroughly.
Add melted coconut oil and pulse until smooth.
Pour into an ice cube tray (preferably silicone for easy removal) and freeze until solid.
Store in an airtight container in the refrigerator.
Yield: 2.5 cups/40 Tbsp.
0 Servings Fruits / 0 Servings Vegetables
Calories: 121.1
Omega-6 / Omega-3 ratio: 29 : 1
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