Taro coconut ice cream cake
BY Grace Wong
JUNE 16, 2020
- Taro: 300 g
- Coconut meat: 500 g
- Agave syrup: 3-4 tbs
- Himalaya salt: A pinch
- Mixed nuts (crushed): A handful
1. Put all ingredients, except the nuts, into a blender and blend until smooth and creamy. Put aside.
2. Sprinkle over bottoms of a small cake or jelly molds with mixed nuts.
3. Pour taro mixture over nuts. Put into the freezer for 3 hours or overnight to set.
4. Pop out ice cream cakes. Let sit for 5 minutes and enjoy.