Inspired by a pistachio kulfi, a delightful dessert that we ate in an Indian restaurant recently, this is an easy alternative, with a similarly delicate exotic flavor and no added sugar.
Serves 2
2/3 cup coconut cream
1/2 oz pistachios (3/4 of these crushed)
11/2 tsp chia seeds
Seeds from 3 cardamom pods
Pinch of salt
Small handful of berries (optional)
In a small pan, gently heat the coconut cream, crushed pistachios, chia and cardamom seeds. Add the salt and simmer for about 5 minutes. Pour the mixture into 2 small bowls or ramekins and place them in the fridge for 1 to 2 hours to set. Scatter the remaining pistachios and the berries, if using, over the top.
Tip: to seed the cardamom, crush the pod gently with the flat of a knife, then remove the seeds.
• CALORIES 360
• PROTEIN 6G
• FAT 36G
• FIBER 1G
• CARBS 6G