DIRECTIONS:
1. Place the coconut cream concentrate and the raw honey in a small saucepan over medium
heat and allow to melt (about 2-3 minutes), stirring occasionally. Remove from heat.
2. Add 1/3 of the coconut cream mixture to the food processor and add the blueberries and
lemon juice. Blend until well mixed, then spoon equally into the bottom of 6 silicon baking
cups.
3. Rinse the food processor and then add half of the remaining coconut cream mixture. Add
the banana and blend until well mixed. Spoon equally over the blueberry layer in the baking
cups.
4. Rinse the food processor and then add the remaining coconut cream mixture. Add the
strawberries and blend until well mixed. Spoon equally over the banana layer in the baking
cups.
5. Place the baking cups on a small tray or plate and place in the freezer to set for about 2
hours. You can eat them right out of the freezer if you like them hard, or let them thaw for
15-20 minutes if you like them soft.
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