Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
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 (1 cup)
then slowly pour in the
Coconut Oil (1.5 oz)
.
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 (1 cup)
until creamy as well.
Step 6
In a large bowl, stir together
Greek Yogurt (1 1/4 cups)
,
Sweetened Condensed Milk (2/3 cup)
, and
Fresh Cream (2/3 cup)
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.
Rate & Review
{{id}}