Peach Melba with Coconut Powder
For the raspberry coulis:
  • 1 cup raspberries
  • ½ cup water
  • ¼ cup sugar
  • 1 teaspoon lemon juice
For the coconut powder:
  • ½ cup Arida
  • ½ tablespoon coconut oil
For serving:
  • Canned peaches
  • Vanilla ice cream
  • Mint (optional)
Prepare the raspberry coulis:
  1. Bring the raspberries, water, sugar, and lemon juice to a simmer in a medium saucepan over medium heat for about 7 minutes.
  2. Strain the raspberry coulis through a sieve to remove seeds. Let cool.
Prepare the coconut powder:
  1. For best results, grind ½ cup of Arida with ½ tablespoon of coconut oil in a food processor. Alternatively, whisk both ingredients together in a large bowl.
  2. If desired, add in icing sugar to taste.
  3. Sift before serving to create a finer powder, or serve as-is.
  4. Store in a cool, dry place.
To serve:
  1. Place a scoop of ice cream on a plate or in a glass and top with peaches and raspberry coulis. Sprinkle powdered coconut on top, and garnish with mint if using.
Recipe by Atom&Eat at