Waching daily Jun 27 2018

Prep Time: 20 '/ Difficulty: Easy / Servings 4 to 6

● 100 g/3.5 oz mixed nuts ● 300 g/ 10 oz berries (strawberries, raspberries, blueberries) ● 400 ml/14 fl oz creamy coconut milk (or coconut cream) * ● Erythritol & Stevia sugar to taste (or coconut sugar, xylitol, agave or maple syrup) ● 1 tsp vanilla extract ● Mint leaves, to decorate

* Coconut milk or coconut cream should be kept in the coolest zone of the fridge until used. The bowl where it will be whisked should also be as cold as possible.

Coconut and Berries Fool (for diabetics and not only...)

Place the nuts in an oven tray

Roast in the oven for a few minutes

Coconut cream, chilled

Whisk until it starts to thicken

Add the sugar

Vanilla extract

Whisk to combine

Keep in the refrigerator until it's time to use

Chop the roasted nuts, roughly

Remove the stems from the strawberries and cut in pieces

Fill the glasses in layers

Decorate with mint leaves

Serve chilled

If necessary, store in the fridge until it's time to serve

Coconut and Berries Fool (for diabetics and not only...)