by the Merry Makers Sisters


  • 3 cans of strong coconut milk (around 700 ml and not the light kind)

  • 3 tablespoons raw cacao powder

  • 3 tablespoons Natvia

  • 1 tablespoon instant coffee

  • 1 tablespoon cinnamon

  • pinch of salt

  • 1 cup of toasted coconut

  • 1 cup of frozen or fresh raspberries


  • 1.

    In a medium sauce pan heat your coconut milk, raw cacao powder, natvia, coffee, cinnamon and salt.

  • 2.

    It will take around ten minutes for everything to combine and become smooth (be careful not to boil it).

  • 3.

    Pour the smooth mixture into a freeze proof container and place in the freezer for around an hour, or until cool.

  • 4.

    Once cool, transfer the mixture into your icecream maker/churner, turn on and let the magic happen! It will thicken up in around 30 minutes.

  • 5.

    Once thick, add the toasted coconut and raspberries and churn for a further two minutes.

  • 6.

    You can serve immediately or place back into the freeze proof container and into the freezer.

  • 7.

    It will harden, so when eating your left overs take the icecream out of the freezer 15 minutes before hand to allow it to soften a little.

Nutritional information

Nutritional analysis per serving (6 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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