@angelica.mix26: Guarujá litoral de São Paulo praia com cachoeira junto condomínio tijucupava Guarujá 🌊🚿🌊🚿🌊🚿

ANGÉLICA PRAIANA OFICIAL

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Saturday 17 January 2026 11:46:36 GMT

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Eliseu Jacinto :

linda

2026-01-27 11:31:49

0

Wando Silva :

linda viu

2026-02-15 02:57:12

0

Willy67 :

magnifica

2026-01-17 22:25:57

1

José Ma :

Ángel divino

2026-01-17 11:50:42

0

Daniel Godoy :

🥰

2026-01-28 20:05:59

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André Lino :

🤩🤩🤩🤩🤩

2026-01-27 19:57:43

0

Massimo del Vecchio :

🥰

2026-01-27 23:44:48

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Massimo del Vecchio :

🤪

2026-01-27 23:44:48

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Rogerio Tezzei :

🥰🥰🥰

2026-01-27 22:33:44

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Lúcio Lopes :

💘❤️💔💘💔💘💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔

2026-01-28 15:06:54

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Christos Niakas :

🥰🥰🥰

2026-01-27 17:17:44

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Emerson :

🥰🥰🥰

2026-01-27 16:55:44

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Vitas Pavarde :

🥰🥰🥰

2026-01-27 15:00:12

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shenol :

🥰

2026-01-27 09:13:06

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Josué Euzebio :

🥰🥰🥰

2026-01-26 23:28:16

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nogueira_edilson :

❤❤❤

2026-01-26 23:15:11

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Andre Peruca :

😋

2026-01-26 16:19:23

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Filho Do Rei Filho Do Rei :

🥰🥰🥰

2026-01-29 01:15:16

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huseyin :

🥰🥰🥰

2026-01-26 09:22:08

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fernandopizarro13 :

🥰🥰🥰

2026-01-26 08:09:07

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Michele Pileggi177 :

❤️💯

2026-01-26 07:25:43

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Michele Pileggi177 :

❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤

2026-01-26 07:25:32

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victor :

🥰

2026-01-26 06:48:59

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TANI XHAFA :

🥰🥰🥰

2026-01-26 05:55:43

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RODRIGUES :

😳😳😳

2026-01-29 03:46:12

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To see more videos from user @angelica.mix26, please go to the Tikwm homepage.

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Coconut cream cake pops! They’re gluten free, dairy free, and refined sugar free, and so easy to make! Cake Ingredients: •1 1/2 cups almond flour •1 1/3 cups shredded unsweetened coconut •2 tsp baking powder •1/4 tsp salt •1/4 cup + 3 tbsp honey •1/3 cup canned full fat coconut milk •3 eggs •1 tsp vanilla extract Other Ingredients: •1/2 cup canned coconut cream •10oz chocolate of choice (dark or white chocolate — I use dairy free and refined sugar free) •1 tbsp coconut oil •Shredded unsweetened coconut Instructions: 1. Preheat the oven to 350ºF and line an 8-inch round cake pan with parchment paper. 2. Next, whisk together 3 eggs in a large bowl then add in all the remaining ingredients and mix well. 3. Scrape the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. 4. Let the cake cool then remove it from the pan. If the bottom of the cake has browned, shave a thin layer off the bottom with a knife then crumble the cake into a bowl using your hands. 5. Add 1/2 cup canned coconut cream to the crumbled cake mixture and mix until a moist dough forms. Scoop the dough with a cookie dough scoop, roll into balls, and place on a tray lined with parchment paper then place in the freezer for 15-20 minutes. 6. Meanwhile, melt together the chocolate and coconut oil (in the microwave or on the stovetop using the double boiled method). 7. Once the cake balls have hardened, remove from the freezer. Dip the lollipop sticks into the melted chocolate about 1/2inch then insert into the center of the cake balls. 8. Next, gently dip each cake ball into the melted chocolate. As you remove the cake pops from the melted chocolate, gently swirl them to remove any excess chocolate. Roll in shredded coconut then return to the tray. 9. Place in the fridge until the chocolate hardens then dig in and enjoy! #cakepops #coconutcream #cakepop #glutenfreedessert #dairyfreedessert #refinedsugarfree #healthydessert #easterdessert #healthycake #coconutchocolate

Coconut cream cake pops! They’re gluten free, dairy free, and refined sugar free, and so easy to make! Cake Ingredients: •1 1/2 cups almond flour •1 1/3 cups shredded unsweetened coconut •2 tsp baking powder •1/4 tsp salt •1/4 cup + 3 tbsp honey •1/3 cup canned full fat coconut milk •3 eggs •1 tsp vanilla extract Other Ingredients: •1/2 cup canned coconut cream •10oz chocolate of choice (dark or white chocolate — I use dairy free and refined sugar free) •1 tbsp coconut oil •Shredded unsweetened coconut Instructions: 1. Preheat the oven to 350ºF and line an 8-inch round cake pan with parchment paper. 2. Next, whisk together 3 eggs in a large bowl then add in all the remaining ingredients and mix well. 3. Scrape the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. 4. Let the cake cool then remove it from the pan. If the bottom of the cake has browned, shave a thin layer off the bottom with a knife then crumble the cake into a bowl using your hands. 5. Add 1/2 cup canned coconut cream to the crumbled cake mixture and mix until a moist dough forms. Scoop the dough with a cookie dough scoop, roll into balls, and place on a tray lined with parchment paper then place in the freezer for 15-20 minutes. 6. Meanwhile, melt together the chocolate and coconut oil (in the microwave or on the stovetop using the double boiled method). 7. Once the cake balls have hardened, remove from the freezer. Dip the lollipop sticks into the melted chocolate about 1/2inch then insert into the center of the cake balls. 8. Next, gently dip each cake ball into the melted chocolate. As you remove the cake pops from the melted chocolate, gently swirl them to remove any excess chocolate. Roll in shredded coconut then return to the tray. 9. Place in the fridge until the chocolate hardens then dig in and enjoy! #cakepops #coconutcream #cakepop #glutenfreedessert #dairyfreedessert #refinedsugarfree #healthydessert #easterdessert #healthycake #coconutchocolate

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