COCONUT & MAPLE ICE QUENCHERS
{ A REFRESHING ICE DELIGHT FROM RICKI HARRISON OF NUTRA ORGANICS }
{ INGREDIENTS }
3 cups coconut water
3 tbsp The Wholefood Pantry maple syrup
OPTIONAL
Cup of edible flowers
{ METHOD }
Mix coconut water and maple syrup in a jug with a pouring spout, until combined. Pour into moulds. Carefully place edible flowers into the moulds. Insert stick. Freeze for 3 hours or overnight.
More Recipes in this Category
DIY Easter Eggs With Lorna Jane
As Easter approaches the annual guilt of gorging on chocolate
Crispy Tortillas With Gaujillo Chocolate Sauce
CRISPY TORTILLAS WITH GUAJILLO CHOCOLATE SAUCE { CRUNCHY TORTILLAS WITH
Cacao And Hazelnut Bliss Balls
Cacao and Hazelnut Bliss Balls { CHOCOLATE AND HAZELNUT IS
Acai, Strawberry Watermelon & Ginger Granita
{ A REFRESHING ICE DELIGHT FROM RICKI HARRISON OF NUTRA ORGANICS }
Acai Bowl
{ ACAI BOWLS ARE FAST BECOMING ONE OF THE HOTTEST ITEMS ON CAFÉ MENUS THROUGHOUT THE WORLD, BUT WHAT IF YOU COULD MAKE THEM FROM THE COMFORT OF YOUR OWN HOME ON YOUR LAZY MOVIE DAYS? }
5 Ingredient Chocolate Mousse
{ WHEN YOU’RE SITTING ON THE COUCH AT NIGHT AND YOU GET CRAVINGS FOR DESSERT, THIS 5 INGREDIENT INSTANT CHOCOLATE MOUSSE IS JUST THAT ANSWER… }
