3 Tbsp (additional) unsweetened coconut flakes for garnish, toasted
Mint sprigs for garnish
Pour the coconut milk and coconut water into a small mixing bowl. Add the sugar substitute into the bowl and mix until the sugar is completely dissolved. Place the frozen raspberries and the coconut-sugar mixture into a food processing bowl. Sprinkle 1/4 cup of the toasted coconut into the bowl. Pulse 10 times and process for about 45–55 seconds, until smooth. To serve, scoop from the bowl and sprinkle the additional (3 Tbsp) coconut flakes and top with mint sprigs.
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