Cooking Instructions
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Step 1
Lay the bottom of an 8-inch springform pan with parchment paper and set aside.
Step 2
In your food processor, pulse the
Digestive Biscuits (100 g)
then slowly pour in the
Coconut Oil (45 g)
.
Step 3
Press the mixture at the bottom of your springform pan to make an even base. Place it in your fridge while you prepare the filling.
Step 4
Slice up a
Banana (1)
, squeeze the juice of half of a
Lime (1/2)
, and add a pinch of
Himalayan Rock Salt (1 pinch)
, and pulse until creamy.
Step 5
Blend the
Fresh Blueberries (150 g)
until creamy as well.
Step 6
In a large bowl, stir together
Greek Yogurt (300 g)
,
Sweetened Condensed Milk (200 g)
, and
Fresh Cream (150 mL)
until well combined.
Step 7
Divide the mixture into 2 parts. Into one, add the blueberry puree and into the other, add the pureed bananas.
Step 8
Pour half of the blueberry cream onto the crust and freeze for 30 minutes.
Step 9
Pour half of the banana cream and freeze for another 30 minutes.
Step 10
Repeat again until all creams are used up. You should end up with a total of 4 layers. Leave the cake in your freezer for 6 hours or overnight.
Step 11
Remove it from the form. Decorate the cake with the remaining slices of
Banana (1)
drizzled with juice from half of a
Lime (1/2)
to avoid oxidation and fresh blueberries. Take it out of the freezer 15 minutes before serving it.
