For 4 people

Preparation: 10 min

Ingredients

• 4 Persimmons
• 250 ml of coconut milk
• 4 Sticks
• 1 Blender

Preparation

1. Wash the persimmons and peel them.
2. Put them in a blender with the coconut milk and mix.
3. Pour the mixture into the ice cream moulds.
4. Insert the ice cream sticks and leave in the freezer for at least 6 hours. Enjoy!

Tip:

Khaki is rich in vitamin C, antioxidant vitamin.