Ingredients:
- 700 ml coconut milk refrigerated overnight
- 2 ripe avocados halved, pitted and peeled
- 1 ripe banana cut, and frozen
- 3 tbsp grape syrup
- 2 tbsp lemon juice
- 4-5 mint leaves
Instructions:
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Chill a loaf pan in the refrigerator for at least 30 minutes or up to 24 hours.
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In a high-speed blender, add the peeled and pitted avocados.Add the coconut milk.
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Add the banana, maple syrup, lemon juice and mint leaves. Blend until smooth and creamy.
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Pour the mixture into the chilled loaf pan and use the back of a spoon to distribute evenly. Place in the freezer for at least 4 hours or overnight.
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For best results, let soften for 10-15 minutes at room temperature before serving
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