Blueberry lime fudge with creamed coconut
This blueberry lime fudge with creamed coconut recipe from Lucy Bee is the ultimate dinner party dessert centre piece. Just look at it!
Ingredients
75g Lucy Bee Creamed Coconut
100g frozen blueberries
1 lime, juice and zest
Method
Add the Lucy Bee Creamed Coconut to a small pan and gently melt over a low heat.
Stir in the blueberries. Continue to gently warm until the purple/blue colour of the blueberries seeps into the Lucy Bee Creamed Coconut but the blueberries remain whole.
Remove from the heat and stir in the lime juice and ½ zest.
Pour the fudge into a lined lunch-box sized container. Grate the remaining zest over the fudge.
Set in the fridge for 2 hours or until completely solid, or freeze.
Cut into bite-sized pieces to serve and store in an airtight container.
Note: in hot weather this fudge will start to melt, so store in the fridge.
Gluten free, lactose free, dairy free, vegan, vegetarian
Lucy Bee products are available from shop.lucybee.com or in major retailers Morrisons, Sainsburys, Ocado, Amazon, Planet Organic, Whole Foods
For more…
Try this seabass with quinoa recipe from The Body Coach and this mango chia bloomer recipe.
