Ice cream prestige and jam without sugar

In a mold lined on plastic paper put the coconut cream and carry the freezer for 3 hours or until it is frozen. Take out of the mold and break into pieces with the help of a roller. Meter the pieces in a processor or mini pymer and grind until you achieve a kind of dust. Add peanut butter, vanilla and honey. Return back on the processor until smooth. Return the mixture to the mold and put in the freezer for 2 to 3 h until it is firm, but not completely frozen.

Melt the chocolate to a maria bath.

In a bowl put the grated coconut. Remove the ice cream from the freezer and cut it into squares, calculating 4 squares per diner. On each quadratic, put a layer of jam and then on top of another square, like making a sandwich. With the help of two holders immerse the sandwich in the chocolate mixture and then on the grated coconut, put on a baking fence until it cools. Repeat the process until finished and serve.

Javiera Suárez. Liveat. Adapted. Photo: @krisossandon, Food Styling: @ComoyExisto, Production: @BALAMOL

* The original recipe uses ghee instead of butter