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- 2 1/2 cups of coconut butter
- 1,125 cups of coconut milk
- 1 vanilla beans removed
- 1 tablespoon of rice malt syrup
- 1/2 cup dried coconut
- 1 cup chopped macadamias
- 1 cup pistachios
- 1 cup frozen raspberries
Line a 20cm x 20cm cutting tray with parchment paper.
Melt the coconut butter in a bowl over hot water until it has completely turned into a liquid.
Put the coconut butter in the food processor. Add the coconut milk, rice malt syrup, desiccated coconut, and vanilla beans until well combined.
It's important to work quickly here, because you don't want coconut butter to start solidifying. It is easier to remove dry ingredients when it is still liquid.
Pour the coconut mixture into the prepared can.
Add the macadamia nuts and pistachios. Gently fold the frozen raspberries. Gently fold the frozen raspberries. Put the pan in the freezer for 3-4 hours.
Put the tray in the freezer for 3-4 hours.
Use the parchment paper to take the white Christmas out of the can and cut it into 20 squares. These are best stored in the freezer, removed and placed in the refrigerator 2 hours before serving.
- food processor
- 20 cm x 20 cm tray
- 1 bowl