Coconut & Lime Sundaes: Low Carb Cooking With Katie Caldesi 👩‍🍳 | Episode 8

For our final episode of this series, Katie is back with her final desert. Today we have a Coconut & Lime Sundae complete with mango, passion fruit and Coconut shards. This one looked really delicious and I am going to have to make it myself.

If you fancy making these yourself please take a photo and share it with me either throw the UK Low Carb Facebook group or our twitter and the best photo will win some DGF cakes!

Katie's Website: https://www.caldesi.com/

Full Recipe:

Granita is a crunchy, granular sorbet from Sicily. On hot summer days, the fruit-flavoured ice is welcome and makes a popular dessert. This recipe uses the coconut water from a couple of chilled cans of coconut milk (as it separates when cold) to make the granita and the coconut cream from the top to make a dairy-free whipped cream and ice-cream shards for
the sundae. For an added kick add 3 tablespoons of dark rum to the granita before freezing.

Serves 6

3 passion fruits, halved
1 mango (apx 300g), cut into 2cm chunks
1 quantity of coconut granita
Coconut granita
400ml coconut water from 2 cans of chilled coconut milk
1 teaspoon vanilla extract
Stir the coconut water and vanilla together in a shallow bowl and put into the freezer to set
firm. When frozen scrape the granita with a fork to form crystals. You can put it back into the
freezer until you need it and it will keep, covered for up to a month.
For the whipped coconut cream

Approximately 180 to 200g of coconut cream (from the top of the can or bought separately), chilled
1 teaspoon vanilla extract

Finely grated zest of half a lime
To make the coconut cream, carefully spoon the cream out of the can leaving the water below for the granita. Whisk it in a bowl with the vanilla for a couple of minutes until thick and firm. Leave in a cool place until you are ready to serve.

Frozen Coconut Cream Shards
This is a great way to make quick ice cream shapes from coconut cream.
Approximately 180 to 200g of coconut cream (from the top of the can or bought separately), chilled

1 teaspoon vanilla extract

Put a small metal tray or a plate lined with a piece of baking parchment into your freezer to chill. Mix the coconut cream and vanilla extract together and spread onto the chilled, lined tray. Spread it out into a layer around 3mm in depth. Return the tray to the freezer and let the cream set firm. Peel away the paper from the back of the frozen sheet of cream and
break into shards. Return to the freezer quickly until you are ready to serve. To assemble the Coconut Sundaes chill 6 small glasses. Divide the mango, coconut granita and the whipped coconut cream between the glasses. Pour over the passion fruit juice and top with the shards. Serve straight away.

Per serving: 11g carbs, 2.5g fibre, 2.2g protein, 24g fat, 276kcal.