3/4 cup unsweetened coconut shreds plus a bit more for topping
1 tablespoon coconut milk
1 teaspoon coconut oil
2 teaspoons ground turmeric
1/2 teaspoon ground cinnamon
Pinch of black pepper
1 tablespoon honey
Place coconut butter in a glass bowl and place over saucepan filled a 1/4 way up with boiling water until butter is soft but not melted.
Once the butter is soft place in a mixing bowl and add shredded coconut and stir well to combine. Add the remaining ingredients and combine fully with a spoon or by hand. Begin rolling the dough into balls about 1″ – 1 1/4″ in diameter and place onto a cookie sheet lined with parchment paper. Can roll some or all balls in remaining coconut shreds.
~Put the turmeric bombs into the refrigerator and chill for a minimum of 30 minutes.
Remove from the fridge and serve. Best kept in the refrigerator.