Recently, Gemporia sent me one of their beautiful emerald rings as a gift for Valentines Day. When I saw my package from them in the post and discovered they had sent me an emerald, I honestly couldn’t have been happier!
1/2 cup + 2 tbsp (125g) cream from the top of a full fat tin of coconut milk
1/4 cup (35g) cashews
1/3 cup (50g) coconut sugar – I use Coconut Merchant
2 limes – juice + zest to make 1/4 cup (60ml) juice
3/4 tsp spirulina
1/4 tsp lemon extract
Firstly, about 30 minutes – 1 hour before making the dessert, get a tin of high quality full fat coconut milk and place it in your freezer upside down. When this is done, open the can upside down and carefully drain away the water – leaving only the thick cream behind.
Then, add the thick cream, coconut oil, cashews, coconut sugar, lime juice, zest (spare 1-2 tsp of zest to decorate the dessert later), spirulina and lemon extract into a strong powered blender – I used my NutriBullet, and blend until smooth.
When the mixture is smooth, pour it into about 4 small bowls/shot glasses. Then, transfer the puddings into the freezer to set for about 1 hour. When they have set, move them into the fridge for about 10 minutes or so to chill, and for the glasses to defrost. Lastly, top them with a spoonful of coconut cream and lime zest to serve.