The Naturopaths Kitchen

1. Place the egg yolks and 1/4 cup of xylitol into a clean bowl and whisk (I use my Kitchenaid Stand Mixer) until the eggs are pale and fluffy.
2. Add the coconut cream and vanilla, mix until well combined.
3. Place the cream mix into a saucepan over a medium heat, and add in the mango. Continuously stir until the mix thickens and coats the back of a spoon (should be crème anglaise type consistency). Remove from heat and allow to cool.
4. Place the cooled cream mix into an ice cream churner (or alternatively whisk really well and transfer into a freezer container). Churn until ice cream forms. Transfer to a freezer container and freeze well.
5. Place the raspberries and remaining xylitol in a blender, blend well. Remove and transfer to the freezer or fridge.
6. In a pan, lightly toast the shredded coconut over a medium heat. Remove from heat and transfer to a bowl suitable for dipping ice cream to roll the ice cream balls.
7. To make the ice cream balls - either use a couple of scoops and smooth the outsides, or you can use ice moulds (can get these on eBay). Immediately roll the ice cream balls in the coconut, place on a tray or plate and return to the freezer to set.
8. To serve - place a little of the raspberry coulis in the bottom of a glass or bowl, gently place the ice cream ball on top. Serve immediately.

Teneille's Tips

• Make sure you look for can of coconut cream that are BPA free and organic to reduce the toxic load in your food.
• Coconut cream contains caprylic acid which is antibacterial and beneficial for digestive health.
• If you prefer, you can substitute the mango for other fruit you like including raspberries, blueberries, blackberries, cherries, apricot, peach, pawpaw, passion fruit, strawberries, guava or banana! Whatever your taste buds desire!!