Ingredients:
- 150 ml coconut milk
- 100 g pickled beetroot
- 70 g coconut oil
- 1.5 × Lime (juice & abrasion)
- 50 g maple syrup
- 120 ml soy milk
- 2 × pinch of salt
Directions:
Boil up the soy milk and coconut oil and stir it. Then add the remaining ingredients and puree everything in a blender. Fill the mixture through funnel & sieve into a 0.5 L whipper, screw on 1 cream charger and shake vigorously. Chill it in the refrigerator for 1-2 hours then serve!