ingredients
300g frozen pineapple
Juice of 1 lime
100g coconut yoghurt
7 tablespoons of maple syrup
method
Place all of the ingredients into a powerful blender and blend until a smooth mixture forms.
Pour the mixture into a sealable container and smooth the top over with a spoon to make it even.
Cover and place the container in the fridge overnight. In a separate bowl, mix together the plain flour, coconut sugar, bicarb and baking powder until there are no lumps. Spoon into the mixing bowl with the other muffin ingredients and mix again well until everything comes together.
Finally, stir through the chocolate chips before dividing the mixture between the 12 cupcake cases.
made up of only 4 ingredients, this sorbet couldn’t be simpler or more delicious. the pineapple tastes zesty and fresh, while the coconut yoghurt adds a fantastic creamy texture. we love to serve this on its own with some grated lime zest but it would also be delicious served on the side of fresh fruit or dessert.
