Coconut Bark with Rosewater, Pistachios and Raspberries

This coconut bark recipe is from Lee Holmes Supercharged Food cookbook, ‘Eat Right For Your Shape’. The book contains deliciously healthy Ayurvedic recipes for a brand new you.

In her book, Lee categorised this recipe as a treat best enjoyed in summer, and notes it to be particularly complimentary to Vatas and Pittas (you can find out which dosha you are at the start of the book). Also note, if you’re just after a quick and easy coconut bark recipe, you can actually skip making the rosewater from scratch.

Also, if you like the sound of this recipe you’ll love this Plant-Based Recipe eBook, filled with exclusive recipes from qualified health experts. Sign up here to grab your copy – it’s free and exclusive to CDK tribe members.

INGREDIENTS (serves 4)

  • 55 g (2 oz) coconut butter
  • 400 ml (14 fl oz) tin additive-free coconut cream
  • 2 tablespoons rosewater, optional (below or purchased)
  • pinch of Celtic sea salt
  • 1 teaspoon alcohol-free vanilla extract
  • handful of raspberries
  • handful of pistachio kernels, roughly chopped

 INSTRUCTIONS

  1. Line a baking tray or baking sheet with baking paper.
  2. Melt the coconut butter in a bowl sitting over (but not touching) boiling water. Add the coconut cream, rosewater (if using), salt and vanilla, and stir to combine.
  3. Pour onto the prepared tray and scatter over the raspberries and pistachios.
  4. Freeze for at least 30 minutes or until solid. Remove from the freezer and break into shards or chop into squares. Store in an airtight container in the freezer.

RELATED: 5 minutes with Lee Holmes, Wholefoods Chef & Author

Rosewater (pitta)

INGREDIENTS

  • 750 ml (26 fl oz/3 cups) filtered water
  • 3 large unsprayed roses, petals only, white bases removed
  • ½ teaspoon lime juice

INSTRUCTIONS

  • Prepare the rosewater the day before you want to serve the tea.
  • In a heavy-based saucepan, bring the water to the boil. Add the rose petals and lime juice, then turn off the heat, cover and allow to infuse overnight.
  • The next day, strain the rosewater into a large jug. Discard the petals.

RELATED: Expert Product Review: Eat Right For Your Shape, by Lee Holmes

Want more from where this recipe came from? Get your copy of ‘Eat Right For Your Shape’ for more deliciously healthy Ayurvedic recipes like this, plus a beautifully curated collection of Ayurvedic lifestyle advice (think wholesome nutrition, yoga, meditation, mindfulness & reducing toxins from your environment).

RELATED: Oven-baked Peach and Berry Pancakes, by Lee Holmes

So tell us, do you have a super simple coconut bark recipe that you’ve tried and love? Share it in the comment below for others to see and try too. We also love this chocolate coconut bark recipe – it’s a must-try if you like Cherry Ripe.

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Recipes and Images from Supercharged Food: Eat Right For Your Shape, by Lee Holmes (murdochbooks)

3 Discussions on
“Coconut Bark with Rosewater, Pistachios and Raspberries”
  • Well we’re not in summer anymore but I’m going to try making this for guests over the weekend because it looks delectable and I love bark recipes. Will report back!

  • I am now OBSESSED with this coconut bark recipe after making it a few months ago. I used to make a popular coconut oil chocolate bark recipe, but this one is better. It melts in your mouth much nicer and sits better in my tummy. Thanks ladies x

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