This is a simple dessert that can be whipped up in five minutes!

Serves 2

2 x 400ml cans coconut cream
1 cup frozen raspberries
1 vanilla bean pod, scraped

Refrigerate the cans of coconut cream overnight
Open them, without shaking, and spoon out the thick cream that will be sitting at the top of the can (keep the milk for smoothies!)
Place the cream into ice cube trays and freeze for 3-5 hours
In a blender or food processor, place the coconut cream ice cubes, raspberries and vanilla bean pod
Blend until smooth and creamy
Serve with fresh berries

Optional flavours
Add 1 tsp raw cacao powder
Add 1 tsp orange zest
Add 1 tsp peppermint essence
Add 1 tbsp raw coconut sugar to sweeten

Recipe exclusive for CrossFit Ringwood Thanks to www.vegiehead.com
All recipes and photos property of CrossFit Ringwood & Vegie Head, Copyright © 2012.