Ingredients
- 400 milligrams of Coconut milk, refrigerated for 24 hours
- 250 grams of Mixed berries, frseh
- 40 grams of Coconut oil, or 1/2 cupcoconut flakes
- 50 grams of Agave, maple syrup or stevia
- ¼ teaspoon of Natural vanilla extract
- ½ Lemon peel, zest
- 20 grams of Pistachio nuts, ground pistachios
Directions
- Combine coconut milk, coconut oil, maple syrup or other sweetener, lemon zest and vanilla stirring with a whisk. If using coconut flour or flakes, blend for a few seconds with a blender.
- Clean and chop all the berries and cut strawberries into very thin slices.
- For the marbled effect: Combine 2-3 tablespoons coconut cream with 5-6 mashed blueberries or raspberries to obtain the desired color.
- Add 2 cups berries in the remaining coconut cream and mix gently so as not to break the fruit. Sprinkle with chopped pistachios, insert wooden sticks into the molds and store in the freezer. Freeze at least 4-6 hours before serving.
- Pour the mixture into molds, alternating the creams accordingly to your taste. Add the remaining berries pushing them towards the sides of the mold.
- Sprinkle with chopped pistachios, insert wooden sticks into the molds and store in the freezer. Freeze at least 4-6 hours before serving.
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