- 2 cups coconut cream (use the fat part of the top of the can, can also freeze for 30 min before)
- 1 1⁄2 tablespoons arrowroot starch or cornstarch
- 1/3rd cup maple syrup
- 1/2 teaspoon turmeric
- 4 tablespoons Oatmilk
1⁄2 cup lemon juice
- zest of 2 lemons
- Top with: coconut yogurt, toasted almonds, blueberries and coconut flakes
In a skillet add in your lemon juice and lemon zest - mix well until combined.
Then add your coconut cream and mix until dissolved. Then add maple syrup, turmeric and your milk. Once all mixed well together, add your cornstarch until dissolved - keep stirring until it gets a thicker consistency than liquid and make sure all the cornstarch and clumps have been mixed throughout. Make sure the mixture doesn’t boil, but just gets heat, mixed and bubbles. Cool.
Pour your mixture in a cup and freeze for 30-45 minutes to overnight. Remove and top with coconut yogurt, toasted almonds, blueberries and coconut flakes.