Thursday, June 4, 2009

Live Meringue

From Cafe Gratitude
I Am the Top
makes 2 1/2 cups
3/4 ounce Irish moss
1/2 c water
1 cup coconut milk
1/2 c coconut meat
1/2 c soaked cashews
1/4 + 1 Tab. agave nectar
1 teaspoon lemon juice
1 teaspoon vanilla
pinch of salt
1 1/2 teaspoons lecithin
1/2 c coconut butter
Blend Irish moss and water utnil smooth and thick Add coconut milk and meat, cashews, agave, lemon juice vanilla and salt . Blend until smooth.
Add lecithin and coconut butter until well incorporated. Pour into wide shallow pan and set in fridge for up to 3 hours. When set, top pie

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