Last week I was broken. Got paid this week, and guess what? Yup, I’m broken! I swear my bank account is being somehow infected with a giant black hole that just sucks all of my money into it’s darkness…with no intention of ever spitting it back.
As I was debating whether I should be wiser with my pennies or adopt the popular philosophy of YOLO, I needed something to help me to make my decisions…something that was not needy or demanding in preparing, as I needed to be back on the sofa as soon as possible (to make all the important decisions!).
Raspberries were looking lonely in the fridge (OK, they were the only fruit left in there, apart from few very tired and sleepy looking strawberries, again, I’m sooo broken!), and luckily, there was a can of coconut cream winking at me from the top shelf. The rest went as smooth as baby’s bottom, and in no time, another awesome nom was in the front of me.
There is just something magical about raspberries and cream, and both together, are truly a dream team! It got me dreaming of winning a lottery and finally getting myself that well overdue unicorn, which will take me to places. It also helped me with that important decision of refusing to accept the fact I’m broken and getting myself a new pair of sandals, which will be ideal, for that summer that we never get. Happy days!
- 250 g of fresh raspberries
- 400 g of coconut cream
- 1 tsp vanilla essence
- 1 tsp of lemon juice
- 2 tbsp of agave syrup
Using a handheld electric whisk, mix all the ingredients apart from raspberries until firm
Place some raspberries at the bottom of your serving dish, pour coconut cream, and top it up with more raspberries
Calories are per serving.
You can mix coconut cream with some nut milk, if you prefer thinner consistency.
You can swap raspberries for strawberries, or use both together!