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Pomegranate & Pistachio Coconut N’ice-Cream


½ cup coconut sugar

400ml organic full fat coconut milk

400ml organic full fat coconut cream

3 egg yolks, whisked

Seeds from 1 vanilla bean

A pinch of Himalayan salt

1 cup pistachios, shelled, toasted & roughly chopped + extra to top

½ cup pomegranate seeds + extra to top


  1. Heat sugar, coconut milk & cream, egg yolks & vanilla seeds on a low heat, stirring continuously until sugar is dissolved. Remove from heat, allow the mixture to cool before tipping it into a small non-stick loaf tin & place in the freezer.

  2. After the mixture has been in the freezer for 2 hours, stir in the pistachios & pomegranate seeds. Stir the mixture hourly for 3-4 hours to prevent crystallisation & for a smooth, creamy finish. Freeze overnight.

  3. Take out of the freezer 10 minutes before serving. Scoop into individual serves or tip it all onto a serving board & top with reserved pomegranate seeds & pistachio nuts. (If you are feeling a little naughty, drizzle with a little pomegranate molasses).

Shared from Bioconcepts

Unit 5/32 Middle Street, Cleveland &

26 Spinnaker Cct, Redland Bay


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© 2019 Allwell Natural Healing


The Allwell Natural Healing website and the information presented is for informational purposes only. Statements made or products mentioned are not intended to diagnose, treat, cure or prevent any disease. Salt Therapy can be a complimentary to and enhance the effects of some medications.

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