Enjoy this polyphenol-rich, Paleo dessert whilst soaking up some sun or watching a spot of tennis at Wimbledon!
I eat more fruits in the summer because they are readily available. Not only does this support local, organic farmers, I believe that eating seasonally is wonderful for health, primarily because it imitates our natural, ancestral diet. Before we relied on industrialised agriculture, humans would forage for and grow their own food, meaning that certain plants were only available during certain months. Each summer I greatly look forward to picking the wild blackberries from our garden and buying other organic fruits, such as the blueberries I used in this recipe.
Approximate nutrition per serving: 212kcal / 17.3g fat / 11.5g saturated fat / 12g total carbohydrates / 1.9g fibre / 10.1g net carbohydrates / 2.1g protein.
- 50g creamed coconut
- 100ml water
- 4 organic, free-range egg yolks
- ½ teaspoon ground vanilla
- 300g organic blueberries
- 30g 100% dark chocolate
- Heat the water and pour over the creamed coconut to melt. Set aside to cool.
- Add the yolks and vanilla to a blender and blitz until the mixture starts to thicken.
- Add the blueberries and mix again.
- Melt the chocolate using a bain-marie. Set aside to cool but not solidify.
- Once cool, add the coconut mixture to the blender and mix thoroughly. Repeat using the melted chocolate.
- Transfer to an ice cream maker and follow the instructions.
- Serve topped with blueberries and a sprig of mint.
N.B. Best eaten freshly churned as the consistency becomes icier one placed in the freezer, though it is still delicious as a creamy sorbet!