• Rating

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  • Yield

    5-6 cups, 12-24 bars
  • Equipment

    None
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Recipe Directions

1. run coconut through a champion juicer
2. process pulp and cream and remain ingredients in a food processor
3. spoon mixture into a pan
4. lay plastic wrap on top of mixture and pat into a 1 inch thick square
5. chill in the fridge
6. cut into 12- 24 sqaures
7. store in an air-tight container in fridge or freezer

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