1 box of coconut milk
2 large tablespoons cold pressed coconut oil (extra virgin)
150-200 grams of coconut
150 grams of dark chocolate (at least 70%)
A couple of Stevia drops or other sweetner
1/2 a teaspoon vanillapowder
Fruityfriendly superfood-colors (Turmeric, Beetroot and Blue spirulina)
Put the coconut milk box in the refrigerator for a couple of hours for the coconut milk to separate. Pour off the coconut water and put the thick coconut milk mass in a saucepan along with coconut oil. Heat up and stir well. Pour in coconut and stir. Taste if you think the pulp is sweet enough. Divide the pulp into four bowls and add fruityfriendly superfood powder. To get the green color, mix blue spirulina and turmeric.
Divide the coconut pulp into silicone ice molds or ice cream molds. Then place them in the freezer until they have set.
Melt the chocolate over low heat, or in a water bath and dip the coconut pieces into the chocolate.