~ 6 Servings ~ Time 30 min  ~ Freeze overnight ~


  • 6 large eggs
  • 1 tsp cream of tartar
  • 1 tbsp coconut nectar
  • 400 gr coconut cream or double cream.
  • 2 tsp vanilla powder


  1. Separate yolk from white, whisk the white eggs with the cream of tartar ’till firm.
  2. Mic the yolks with the coconut nectar and the vanilla powder.
  3. If you use double cream whip it, else mix the coconut cream with the yolks mix.
  4. Slowly fold the stiff whites in the cream mix with a spatula, spoon by spoon.
  5. Place the mix in a mold and froze for at least 2 hours or overnight. Keep 3 month in the freezer.

Nutritional data