COCCONUT & PINK PITAYA NICECREAM

COCONUT and PINK PITAYA NICECREAM – it was my proposition for Valentine’s day. It’s not preserved only for this day of course! It’s full of summer colours and it means also – rich in vitamins and other healthy benefits!

Fot first PINK PITAYA POWDER, for example…

  • High in antioxidants such as flavonoids, phenolic acid, betacyanin.
  • Naturally fat-free.
  • High in fibre.
  • Helps in digestion.
  • Contains prebiotics that feed the healthy probiotics in the gut.
  • Strengthen immune system.
  • Helps stabilise blood sugar.
  • Great for skin.

Togehter with potassium and fiber from bananas and tones of properties from coconut, this bowl is really a BOMB for our gut and all the body!

COCCONUT & PINK PITAYA NICECREAM Yanny the Yanny
COCCONUT & PINK PITAYA NICECREAM Yanny the Yanny
COCCONUT & PINK PITAYA NICECREAM Yanny the Yanny
COCCONUT & PINK PITAYA NICECREAM Yanny the Yanny
COCCONUT & PINK PITAYA NICECREAM Yanny the Yanny
COCCONUT & PINK PITAYA NICECREAM

SERVINGS

1

Prep Time

5 minutes

COOK TIME

0

TOTAL TIME

5 minutes

Ingredients
  • 300g frozen bananas
  • 100g coconut pulp BUY HERE
  • 1 tsp vanilla extract
  • 1 tsp pink pitaya BUY HERE

TOPPINGS

muesli IL TUO MUESLI BUY HERE
pink white chocolate hearts (80% coconut-almond butter, 18% vegan white chocolate, 2% pink pitaya powder)
raspberries, pomegranate seeds,
vegan white chocolate
cake sprinkle
dried or candied papaya

 

Instructions

1. Cut frozen banans in small pieces and blend first.
2. Add coconut pulp also cutted in pieces, pinkt pitaya and vanilla and blend all togehter until smooth.

3. To prepare rose chocolate hearts – melt almond – cocconut butter togehter with white chocolate and at the end stir in pitaya powder. Pour into the molds and keep in the fridge about 1 hour until its set.

Decorate your icecream with muesli and the rest of toppings!

ENJOY!

 

tips

silicone heart mold – BUY HERE

Pubblicità

BREAKFAST

LUNCH

SWEETS

SNACK

SOUP

DINNER

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