The Golden Spice is the talk of any and all kitchens right now. Soaring in popularity, it doesn’t matter if you’ve never cooked a meal in your life or are a seasoned chef – you would’ve heard about its benefits. An ancient spice, turmeric is known for its incredible anti-inflammatory properties with its active ingredient being curcumin. Now, for the first time in your life, you can have it in your ice cream and smoothies! Wahiki Creamery brings you turmeric, black pepper (to activate the goodness of curcumin), cinnamon and banana to smooth out the taste, made with creamy coconut milk for the most sensational ice coconut turmeric latte of your precious life. Stuff dreams are made of.
Please check www.wahiki.co.nz for store locator.
- 1 tub of Wahiki Turmeric Latte Coconut Ice Cream (120ml
- 1/2 tsp organic turmeric powder
- 1-2 tsp pure maple syrup (depending how sweet you like it)
- 1 tsp melted extra virgin coconut oil
- J1 cup of ice cubes
- 300ml coconut milk
In a blender Add 250ml coconut milk and 1/2 cup of ice cubes.
Blend until smooth.
Pour into your glass or jar
In the blender add 1 tub of Wahiki Turmeric Latte Coconut Ice Cream, the remaining ice cubes, 1/2 tsp organic turmeric powder, 1-2 tsp pure maple syrup, 1 tsp melted extra virgin coconut oil, 50ml Coconut milk
Blend until smooth
Pour into coconut milk ( I pour down the side to create the beautiful layered affect)
Top with a scoops of Wahiki Turmeric Latte Coconut Ice Cream and even a sprinkle of turmeric powder.
Enjoy! Christina Leon from Reveal Yourself
Summer is not over – and even if it is, WE DON’T CARE! Because the weather is always right for the type of smoothie that freshens you up from the inside out and satisfies every taste bud to ever live in your mouth! Did we say it’s guilt free, dairy free, gluten free? Check, check, and check. But wait, we’re not done, lower sugar than in other leading ice cream brands, we challenge you to find a dairy free ice cream creamier than Wahiki!
- Tropical Mango Smoothie Bowl
- 1 frozen banana
- 1/2 cup frozen mango
- 1/3 cup chopped pineapple
- Juice of one lime
- 1 tub 120ml Wahiki mango coconut ice cream
- 1/4 cup coconut water
- Reveal Yourself Berry Cacao Granola
- Chopped fresh mango
- Sliced banana
- Half a passionfruit
- Or chopped fruit and toppings of your choice
- And a dollop of Wahiki mango coconut icecream
1. Add all ingredients into a high speed blender and process until thick and smooth
2. Pour into a bowl
3. Top with your toppings
Enjoy! Christina Leon from Reveal Yourself
Vegan chocolate milk
- 1 medium ripe avocado
- 4 tablespoons of cacao powder
- 2 tablespoons of agave nectar
- 3 cups of coconut cream
- 1 and 3 quarter cups of coconut water
- 2 and a half cups of coconut cream
- 2 and a half tablespoons of Wahiki coconut ice cream
- Up to 2 shots of espresso
- 70g coconut shreds for the top
- Cashew cream – 100g of cashews soaked overnight
- Half a cup of coconut cream
In a large bowl place the 2 and a half cups of coconut cream, 1 tablespoon of agave nectar, and 3 tablespoon of cacao powder and whisk. As you’re whisking slowly add the coconut water. It will become more dense and start to mix together.
Get out a blender use half of the avocado, add a tablespoon of cacao, add the coconut oil, add 2 teaspoons of vanilla coconut sugar. Blend it up. Add this mixture into the bowl with the coconut cream. Whisk these two mixtures together. Once the chocolate milk is complete put it to one side.
In a blender add one shot of espresso, add 3 quarters of a cup of the chocolate milk, add 2 and a half tablespoon of Wahiki coconut ice cream, and add the other half of avocado. Once done top up the blender with more of the chocolate milk.
For the cashew cream you soak the cashews into half of the cup coconut cream make sure this is done the night before. Then put those into a blender until the cashews and the coconut become aerated and smooth. Place on top of chocolate milk in the glass.
For the coconut shreds in a pan medium to high with a shot of espresso and a tablespoon of agave nectar. On heat until the coffee becomes a syrup consistency. And the coconut shreds are covered in the syrup. Separate the coconut shreds from the syrup. And put the coconut shreds back into the pan to caramelize. Once they have caramelized place on top of coconut cashew cream and pour a little of the coffee syrup over the top. Place in straws and enjoy.