Ingredients
- 1/2 cup coconut cream
- 1/2 cup greek yoghurt
- 1/2 raspberries
- 1 tsp of rice malt syrup/maple syrup
- Shredded coconut and fresh berries for topping
Instructions
- In a food processor, combine the coconut cream, greek yoghurt, rice malt syrup and frozen raspberries and pulse until combined.
- Remove and place in a freezer safe bowl.
- Rest in the freezer for 30-60 minutes, remove, scoop, garnish and serve! So simple.
Notes
Can hold in freezer overnight however will harden quite a lot. Remove and let defrost slightly to serve.