Ingredients
2 Limes
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.
Once the sugar dissolves add the blueberries and simmer for about 2 minutes until the skins start to split
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 for a further hour before a final whisk.
Transfer to a covered container and freeze until solid. Enjoy!
