Ingredients
200ml carton coconut cream
Small punnet of fresh blueberries
Large handful of cooked pearl quinoa from Quinola
140g sugar
284ml double cream
Method
Zest and juice the limes and heat in a pan with the sugar.
Pour into a bowl and mix in the coconut cream.
Leave to cool.
Whip the cream, then stir in the coconut and lime mixture and quinoa.
Freeze for an hour, whisk, then freeze again.
Repeat the process. Enjoy!
