Watermelon and raspberry ice cream for breakfast

Ingredients:

• 1 cup raspberries
• 1 cup diced seedless watermelon
• 1/3 cup coconut milk (shake well before opening)
• 3 tablespoons of honey
• Juice of 1 lime
• A pinch of coarse salt
• Toasted coconut flakes or cacao nibs, for serving, optional
• Special equipment: 4 fruit ice cube trays with a capacity of 90 - 120 ml.

Preparation:

1. Combine raspberries, watermelon, coconut milk, honey, lime juice and salt in a blender and blend until smooth.
2. Divide the mixture evenly into 90-120 ml moulds and freeze for at least 8 hours (preferably overnight).
3. Let the ice cream sit at room temperature for a few minutes, then remove from the molds.
4. If desired, roll in toasted coconut or cocoa nibs. Ice cream can be stored in the freezer for up to 2 weeks..