Ingredients
The following ingredients have 4 Servings
- 2 x 400 ml can of full fat coconut milk (cooled)
- 400 g raspberries
- 1 tsp vanilla
- 3 tsp erythritol (or sweetener of choice)
- extra raspberries (coconut flakes of chopped pistachios to decorate)
Instruction
- The coconut milk cans need to be cooled in the fridge, preferably over night. This gives the majority of the liquid a creamy consistency
- Scoop the firm bits out of the can and leave the liquid leftovers. They can be a nice addition to your next curry or added to your morning smoothie/porridge.
- Blend the coconut with half the raspberries, vanilla and 2 tsp sweetener
- Puree the remaining raspberries. Add 1 tsp sweetener if you like a bit more sweetness
- Layer the mixtures in small glasses
- Decorate with extra berries, coconut flakes or chopped pistachios
