Coconut Bark with Rosewater, Pistachios and Raspberries

Name: Coconut Bark with Rosewater, Pistachios and Raspberries
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

by Lee Holmes October 20, 2016

Having a kitchen full of aesthetically beautiful, colourful snacks is something that can transform the little moments of your day into times of self-honour and indulgence. This sweet and nourishing bark will hit all the points of pleasurable eating, right through from the ingredient selection to the moment of savouring. There really is something special about this sweet treat. It’s 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.

Serves: 4

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Coconut Bark with Rosewater, Pistachios and Raspberries

By: Lee Holmes

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.

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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.