Piña Colada Crème
Ingredients
Cashew nuts
200 gr
Weight before soaking
Coconut milk
130–150 gr
Sunroot syrup
100–120 gr
Also called Jerusalem artichoke, earth apple, or topinambur
May be substituted with other sugar-free natural syrups
coconut oil
120 gr
fresh Lemon juice
20 gr
Fresh ginger
10 gr
Cut into small cubes
Coconut flakes
50–100 gr
Vanilla Stevia Liquid
20 drops
Vanilla pods or alcohol-free vanilla extract also works
Pink himalayan salt
2 pinches
Step-by-step Instructions
1
Soak cashew nuts in water for 4–5 hours or overnight
2
Wash thoroughly after soaking
3
Combine soaked cashews, coconut milk, syrup, lemon juice and essential oil, ginger, vanilla, and salt
4
Blend in a food processor until you have a smooth paste
5
Add coconut oil and blend again
6
Carefully mix in coconut flakes using a spatula
7
For a richer coconut flavour, lightly toast the flakes on a dry frying pan
8
Done!