As the weather warms up here on the east coast of Australia, the desire for cool snacks increases. I say “snack” because this one is a good dose of protein to sustain between meals and the kids think it’s a super treat.
- 1 can organic coconut milk or cream (be sure to check ingredients so there’s no fillers/thickeners or make your own!)
- 2 eggs yolks
- 1 tablespoon arrowroot flour
- 1/2 teaspoon xanthum gum
- 50 grams cacao powder
- 80 grams coconut sugar
Put it all into the bowl, set to 80 degrees for 12 minutes and speed 4. Cool to room temperature (uncovered) for about 45minutes and then pour into your moulds. Place in freezer until set.
Put it into medium heat and gentle whisk continually until it has thickened like custard and has a glisten/shine to it. Cool to room temperature (uncovered) for about 45minutes and then pour into your moulds. Place in freezer until set.