Coconut Bark with Rosewater, Pistachios and Raspberries
Coconut Bark with Rosewater, Pistachios and Raspberries
This sweet treat is almost too beautiful to eat with its vivid colourful hues of red raspberries and glowing green pistachios and a sprinkling of rosewater from the flower of love.
Servings
Prep time
Cook time
Recipe
Ingredients
- Rosewater (prepare day before)
- 750mL filtered water
- 3 large unsprayed roses, petals only, white bases removed
- ½ tsp lime juice
- 55g coconut butter
- 400mL tin additive-free coconut cream
- 2 tbsp rosewater (optional), can be purchased or recipe below
- Pinch Celtic sea salt
- 1 tsp alcohol-free vanilla extract
- Handful raspberries
- Handful pistachio kernels, roughly chopped
Method
- Prepare rosewater the day before. In heavy-based saucepan, bring water to the boil. Add rose petals and lime juice, then turn off heat, cover and allow to infuse overnight.
- The next day, strain rosewater into large jug and discard petals.
- To make coconut bark, line baking tray or baking sheet with baking paper.
- Melt coconut butter in bowl sitting over (but not touching) boiling water. Add coconut cream, rosewater (if using), salt and vanilla, and stir to combine.
- Pour onto prepared tray and scatter over raspberries and pistachios.
- Freeze for at least 30 mins or until solid. Remove from freezer and break into shards or chop into squares.
- Store in airtight container in freezer.
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