How to use the zucchini and mango flavors of the coconut flour, but keep in mind that coconut flour can cause heartburn
Zucchini, mango and coconut flour all come from the same family of foods, the zucca.
Zucchinis are sweet, yellow, and flaky, while mangoes are sweet and slightly sour.
Coconut flour, by contrast, is a very soft, dense, and dense consistency.
It’s basically a cross between a batter and a pancake.
Coconut is also a rich source of fiber, and you can add it to foods like oatmeal, pancakes, smoothies, and yogurt to get even more of the benefits.
But coconut flour is much sweeter than zucchini, so you may want to experiment with how much you’re adding.
For example, if you add 2 tablespoons of coconut flour to 1 tablespoon of water, it’ll be much sweener than 1 tablespoon water.
But if you combine it with 1 tablespoon coconut milk, you’ll end up with 1 teaspoon coconut milk.
Coconut milk is much richer in calories than 1 cup of milk.
It has the same nutrients as 1 cup, but it contains almost half as many calories as 1 tablespoon milk.
So you can mix it up with the coconut milk and water in a few ways.
You can add in more coconut milk or just keep the coconut mixture the same.
If you’re a coconut fan, you may also like to try the zuccchini-mango combination, which contains both zucchi and mango.
You may want a small amount of both zuccchinis and mango, or you can make them in two batches to make one large batch.