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Kiwifruit & Coconut Bombe


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Ingredients

12 portion(s)

Kiwi Cream

  • 550 grams Avocado flesh
  • 500 grams Kiwifruit skin off
  • 310 grams Agave Syurp
  • 90 grams coconut oil melted
  • pinch salt
  • Juice of 1 lime

Coconut Cream

  • 150 grams raw cashews
  • 40 grams Agave Syurp
  • 380 grams coconut cream
  • 40 grams coconut oil melted
  • juice of 1 lemon
  • 1 pinch salt
  • 60 grams Macadamia Nuts, roughly chopped, (Optional)

Bombe

  • 1 Quantity of Coconut Cream
  • 1 Quantity of Kiwi Cream
  • 1 package Toasted Coconut Chips
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Recipe's preparation

    Kiwi Cream
  1. Step 1. Blend avocado and kiwi fruit for 10 seconds, speed 7.

    Step 2. Add remaining ingredients and blend for 2 mins, speed 9. Or  until a smooth and creamy consistency is made.

    Step 3. Line a medium sized bowl with cling wrap and pour mixture in. Place in the freezer for about 4 hours or until set.

    Step 4. Soak 150g raw cashews in water for preperation of coconut cream.

  2. Coconut Cream
  3. Step 1. Strain cashews and rinse. Place cashews in bowl and blend 30 seconds, speed 9. Scrape down sides of bowl and blend for a further 30 seconds, speed 9. Or until a creamy paste consistency is acheived - make sure there is no lumps.

    Step 2. Add all remaining ingredients and blend 1 min, speed 9. Scrape down sides of bowl and blend for a further 1 min, speed 9. Or until a smooth creamy consistency is acheived. If it is grainy from the cashews, you can strain the mixture through a fine sieve. This is optional and dependant on the texture you woul dlike to acheive.

    - OPTIONAL - Stir through the roughly chopped macadamia nuts.

    Step 3. Line the large bowl with a double layer of cling wrap. Pour half of the coconut cream in and place in the freezer for about an hour.

     

  4. Bombe
  5. Step 1. Remove frozen Kiwi Cream from the bowl and place on top of the half portion of frozen Coconut Cream.

    Step 2. Pour the remaining Coconut Cream around the Kiwi Cream evenly.

    Step 3. Place Bombe in the freezer for 6 hours or over night. When frozen, decorate with some toasted cocnut chips, slice and serve!

    This is a desert sure to impress! With its zingy, tangy centre and creamy coconutty outer, its hard not to go back for seconds!

     

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Accessories you need

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • I'm definatly making this the

    Submitted by Stone Soup on 7. January 2014 - 13:21.

    I'm definatly making this the next hot day we get! Will make GAPS friendly by using honey in place of agave. Looks so good and so easy to make with a Thermomix!

    www.facebook.com/stonesoupmelbourne

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