- 2 cups desiccated coconut, unsweetened
- 1-2 tablespoons water
- 1 ripe banana (the riper, the better), chopped
- 2-4 tablespoons raw honey (according to taste)-use agave if you want it to be vegan
- 1 tsp vanilla extract (I used a Heilala vanilla paste that was sent to me)
- 1 pinch cinnamon
- 3/4 cup whole fresh or frozen raspberries, in pieces
1. Place the coconut in a food processor. You will want to get to a coconut butter stage-those very new food processors get there is about five minutes but a regular one will get there in ten minutes with some water added to help it along. Just be sure to stop after two minutes each time to stop burning out your motor.
2. Once you get to a nut buttery stage (mine still had bits of coconut in it), then add the banana, honey, vanilla and cinnamon and pulse until blended.
3. Remove the blade and stir in the raspberries.
4. Line a plastic takeaway container with cling wrap and spoon the mix into the lined container.
5. Freeze for about 10 minutes or you can leave frozen,cut into pieces and then thaw out for about 20 minutes.
Makes 4 large or 8 small custard cups
- 1 can full fat coconut milk (dairy option: Substitute 1-1/2 cups cultured cream or full fat yogurt)
- 1/4 cup honey
- 2 ripe pears
- 4 egg yolks (reserve the whites for biscuits, meringues, or macaroons)
- 4 whole eggs
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon, optional
1. Fill 1 or two 23×33 cm glass dishes with 2,5 cm of water for the water bath.
2. Place in the oven and preheat oven to 175 c.
3. Mix all ingredients in a blender or food processor to a smooth puree.
4. Fill custard cups (or ovenproof cups such as mason jars) half full with custard mixture. Once the oven has preheated, gently set the cups in the water.
5. Bake in the water bath for 30-45 minutes or until custard is mostly set but still soft in the center.
6. Remove carefully with oven mitts or crack the oven door and allow to cool in the oven, removing when cool.
7. Serve warm, or cover with plastic wrap to store in the fridge and serve cool.