Coconut Bark With Rosewater, Pistachios and Raspberries
There really is something special about this sweet treat. It's almost too beautiful to eat with its vivid, colorful hues of red raspberries, glowing green pistachios and a sprinkling of rosewater,...
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Cooking tools:
- Baking sheet
- Parchment paper
- Double boiler
- Mixing bowl
- Spoon
- Measuring spoon
- Kitchen scale
- Can opener
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Freezer
- Airtight container
- Serving platter
- Fine-mesh sieve
- Pitcher
Ingredients
- 55 g (2 oz) coconut butter
- 400 ml (14 fl oz) tin additive-free coconut cream
- 2 tbsp rosewater, optional (recipe below or purchased)
- Pinch of Celtic sea salt
- 1 tsp alcohol-free vanilla extract
- A handful of raspberries
- A handful of pistachio kernels, roughly chopped
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