Ingredients
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Zest and juice of 2 limes
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Large handful of cooked pearl quinoa from Quinola
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140g sugar
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200ml carton coconut cream
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284ml double cream
Method
Zest and juice the limes.
Heat in a pan with the sugar.
Pour into a bowl and mix in the coconut.
Leave to cool.
Whip the cream, then stir in the coconut mixture and quinoa.
Freeze until set.
Heat in a pan with the sugar.
Pour into a bowl and mix in the coconut.
Leave to cool.
Whip the cream, then stir in the coconut mixture and quinoa.
Freeze until set.
