Prep Time
5 mins
Total Time
5 mins
Course
Dessert
Cuisine
British
Servings
8 portions
Calories
221 kcal
INGREDIENTS
1x
2x
3x
▢
2 x 400 ml can of full fat coconut milk cooled
▢
400 g raspberries
▢
1 tsp vanilla
▢
3 tsp erythritol or sweetener of choice
▢
INSTRUCTIONS
The coconut milk cans need to be cooled in the fridge, preferably over night. This gives the majority of the liquid a creamy consistency
Scoop the firm bits out of the can and leave the liquid leftovers. They can be a nice addition to your next curry or added to your morning smoothie/porridge.
Blend the coconut with half the raspberries, vanilla and 2 tsp sweetener
Puree the remaining raspberries. Add 1 tsp sweetener if you like a bit more sweetness
Layer the mixtures in small glasses
NUTRITION
Serving: 125g
Calories: 221kcal
Fiber: 4.4g
Sugar: 4.6g