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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