COCONUT BARK WITH ROSEWATER, PISTACHIOS AND RASPBERRIES

Foodmatters.com

image

Serves 4
INGREDIENTS
55 g (2 oz) coconut butter
400 ml (14 fl oz) tin additive-free coconut cream
2 tablespoons rosewater, optional (recipe below or purchased)
pinch of Celtic sea salt
1 teaspoon alcohol-free vanilla extract
a handful of raspberries
a handful of pistachio kernels, roughly chopped
METHOD
Line a baking tray or baking sheet with baking paper.
Melt the coconut butter in a bowl sitting over (but not touching) boiling water. Add the coconut cream, rosewater (if using), salt and vanilla, and stir to combine.
Pour onto the prepared tray and scatter over the raspberries and pistachios.
Freeze for at least 30 minutes or until solid. Remove from the freezer and break into shards or chop into squares. Store
in an airtight container in the freezer.

ROSEWATER RECIPE
INGREDIENTS
750 ml (26 Fl oz/3 cups) filtered water
3 large unsprayed roses, petals only, white bases removed
½ teaspoon lime juice

METHOD
Prepare the rosewater the day before you want to serve the tea.
In a heavy-based saucepan, bring the water to the boil. Add the rose petals and lime juice, then turn off the heat, cover and allow to infuse overnight.
The next day, strain the rosewater into a large jug. Discard the petals.

Advertisements

One thought on “COCONUT BARK WITH ROSEWATER, PISTACHIOS AND RASPBERRIES

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s