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Green goodness sundae
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Prep Time:
360 minutes
Cook Time:
10 minutes
Total Time:
370 minutes
Indulge in a unique and healthy sundae with matcha, avocado, and chocolate on a bed of fresh coconut.
Ingredients:
  • 1 large mature coconut, broken into 4 large pieces
  • 80g dark chocolate (70% cocoa), melted
  • Matcha powder, extra, to sprinkle
  • 400ml can coconut cream
  • 80ml (1/3 cup) honey (see note)
  • 70g avocado flesh
  • 2-3 tsp matcha powder
  • 24.00 gm sesame seeds
  • 3.40 gm desiccated coconut
  • 42.90 gm honey
Instructions:
  • Freeze the coconut cream in ice cube trays for 8 hours or overnight until solid.
  • For the sesame coconut brittle, start by preheating the oven to 180C/160C fan forced. Line a baking tray with baking paper. In a microwave-safe bowl, combine sesame seeds, coconut, and honey. Microwave on High for 30 seconds. Mix well. Spread the mixture on the lined tray and bake for 8 minutes until it turns dark golden. Allow it to cool completely before breaking it into large shards.
  • In a high-speed blender, combine frozen coconut cream and honey. Blend while using a spatula to scrape down the sides until smooth and combined, about 1 minute. Add avocado and matcha powder, blend for another 1-2 minutes until smooth and creamy. Transfer mixture to an airtight container and freeze until firm.
  • Right before serving, generously spoon 2 scoops of the delicious ice cream into each coconut 'bowl'. Pour over the luscious melted chocolate. Finish by adding crunchy sesame brittle pieces and a dusting of extra matcha powder for a perfect final touch.

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