MatchINKA

Last Updated on September 2, 2024

Print this recipe

ingredients

300 ml cereal mixture INKA pcs small can of coconut milk (chilled in the fridge for about 24 hours) 1 tsp xylitol 1 tsp matcha green tea 5 pcs chopped macadamia nuts

procedure

1.

Open a chilled can of coconut milk and separate the water from the fat (the white layer on top). Add xylitol to the fat and whisk to a stiff froth.

2.

Dissolve the matcha tea powder in four tablespoons of preheated coconut water and allow to cool. Then slowly blend in the vegan foam (xylitol and coconut milk fat).

3.

Pour the hot INKA cereal mixture into two cups, add the mixture you made with the other ingredients and sprinkle with chopped macadamia nuts.