Ingredients
- 1 cup finely shredded dehydrated coconut
- 2 tablespoons ghee divided
- 2 tablespoons coconut oil
- 1 cup of coconut cream put a can of full-fat unsweetened coconut milk in the fridge overnight, scoop out and use the cream that solidifies on top
- 3-5 tablespoons honey adjust to taste
- 10 cardamom pods use seeds and freshly grind
- 10 cashews roughly chopped
Instructions
- In a pan on medium heat, add 1 tablespoon ghee and the chopped cashews. Once the cashews turn golden brown, set them aside.
- Add another 1 tablespoon of ghee to the pan and then add the shredded coconut. Stir-fry for a minute and then set the coconut aside.
- Reduce heat to low, then add the coconut cream, honey, cardamom powder, and 2 tablespoons of coconut oil to the pan. Once melted, add the shredded coconut and cashew pieces back in.
- Mix well then spread the mixture on a plate or in a small pan.
- Put it in the fridge and chill for 2 hours, then slice and serve.
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