Inspired by Indian dessert culture, this treat is made by simmering coconut milk with cardamom and pistachios and freezing it in moulds. Free of added sweetener and dairy, it offers a rich, dense dessert suited to a ketogenic diet.
Simmer the coconut milk with the erythritol and cardamom over low heat for twenty-five minutes, until thickened.
Stir in the crushed pistachio and vanilla.
Pour the mixture into popsicle-stick moulds.
Freeze the moulds for four hours.
Stir constantly while it simmers; coconut milk sticks to the pot easily. Allergens: contains tree nuts (pistachio).
Almonds can also be used instead of pistachios, though you will need a slightly longer grinding time.
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