200 g dried coconut pulp
200 g cashew nuts
70 g coconut oil softened at room temperature
250 ml water
3 teaspoons of natural vanilla extract
1 pinch of unrefined salt
100 g agave syrup
Soak the cashews in a small bowl with water for at least 4 hours, then rinse them.
In the mixing bowl of the food processor, blend the cashews, coconut, water, vanilla extract, agave, coconut oil and a pinch of salt and operate at maximum power to obtain a smooth and homogeneous cream.
Pour the ingredients into a container suitable for the freezer or in single bowls. Refrigerate for at least 60 minutes before serving. If you keep it in the freezer for a few days, keep it at least 20 minutes at room temperature before enjoying it.