Who says a healthy dessert can’t be tasty? This dairy-free sweet-treat is light on naughty, but big on taste.
Young Coconut and Cashew Nut Ice Cream
Ingredients
2 cup raw cashew nuts, soaked for 4 hours
2 cup coconut flesh
1 cup filtered water
1 cup agave nectar *
¼ coconut butter *
2 tablespoon vanilla extract
Seed of ½ vanilla beans
½ teaspoon sea salt
Available in Asian supermarkets and wholefood stores.
Method
In vita-mix or high speed blender, blend all ingredients until completely smooth. Chill thoroughly in the refrigerator and then process in an ice cream maker according to the manufacturer instruction.
Strawberry & Pineapple Agar-agar
Ingredients
550 cubic cm strawberry puree
375 cubic cm pineapple juice
80 cubic cm sugar syrup
1 pack dried agar-agar *
* Available in Asian supermarkets and wholefood stores.
Method
In a vita-mix or high speed blender, puree the strawberry until completely smooth
Mix with fresh pineapple juice and sugar syrup
Take 1/3 from the mix and mix with dried agar-agar and cook until warm(not to boil)
Take out from the stove and mix with other ingredient
Put strawberry slice inside the mould before we add the mixture
Put inside the fridge and let the agar-agar set
Cashew Nut Crackers
Note: You will need a food dehydrator* for this part of the recipe. * Available from accoutrement stores.
Ingredients
2 cup cashew nut
½ cup water
½ cup sugar syrup
2 tsp honey
Method
Mix all ingredients until smooth.
Using an offset spatula spread the mixture to the edges of the food dehydrator trays.
Dehydrate mixture at 110˚F/ 43˚C for 8 or 10 hours.
To Serve
1 scoop young coconut ice cream
100g strawberry agar-agar
20g fresh young coconut, julienned
25g cashew nut crackers
Serves 8
