Raspberry & Wildflower-Tea Coconut Frozen “Custard” Treats
For a light lunch dessert or mid-day snack… these are quick to make, delicious, and ONLY sweetened with Manuka honey!
RASPBERRY & WILDFLOWER-TEA COCONUT FROZEN "CUSTARD" TREATS
MAKES 16 portions
Ingredients~
1.5 cups coconut butter (warmed to liquid)
¼ cup lime juice (fresh squeezed)
1 tbsp. grated lime zest
2 tbsp. manuka honey
1 tsp. fresh vanilla bean
¼ cup coconut oil (warmed to liquid)
2 tsp. sea salt
Raspberries (fresh and whole)
1 tbsp. Wildflower Tea or Hibiscus (finely ground in spice grinder)
Preparation~
1. Apply non-stick coating to mini-muffin molds.
2. In a mixing bowl, combine the coconut butter and oil, lime juice and zest, manuka honey, vanilla bean and salt and mix until thoroughly combined. Consistency should be smooth with no coconut lumps.
3. Mix in the finely grated tea powder and pour into mini-muffin molds. Press raspberry into center of several molds (or all!).
4. Freeze on a flat surface for minimum of 25-30 minutes. If not using same day, cover with wax paper to prevent any freezer burns.
5. When ready to eat (and ONLY when ready… these melt rather quickly, especially outdoors!), pull from freezer and either set base of tins over warm-water bath (in a baking dish or deep, wide bowl) or place on a stovetop burner set to LOW. Gently warm until the edge just begin to show a thaw and take a knife or spoon to gently scoop out of their molds. Garnish with more raspberries, freshly grated lime zest, and fresh herbs/wildflowers. Bon Appetit!
