Coconut Breakfast Tacos
It’s time to rethink your average taco…
Ingredients
4 small wraps
1 tbsp coconut oil
1/4 cup coconut butter
1/4 cup coconut sugar
1/4 cup coconut flour
Fruit
Greek yoghurt
Fresh mint
Method
1. Preheat the oven to 180 degrees Celsius. Mix the coconut oil and the roasted coconut butter and brush the mini tortillas on both sides. Mix the coconut sugar and the coconut flour. Dip the tortillas in the mixture until fully coated.
2. Place the tortillas in a muffin tray placed upside down, standing up. Bake for 10-12 minutes until crispy.
3. Serve the tortilla with extra coconut butter, fruit, mint and greek yoghurt. Top with some syrup for extra deliciousness.
