Kulolo Crunch Recipe

Inspired by La Vie

Time1h

Serves4

Macadamia nut cocoa nibs, bergamot blueberry, coconut sorbet

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Ingredients

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For the Kulolo Crunch

1 cups Macadamia nuts

1/2 cups Cocoa nibs

1/4 cups Brown sugar

1/2 tsp Celtic sea salt

1/4 cups Butter, melted

For the Bergamot Blueberry Sauce

2 cups Fresh blueberries

1/2 tsp Bergamot essential oil

2 tbs Honey

1/2 cups Water

For the Coconut Sorbet

2 cups Coconut milk

1/2 cups Coconut cream

3/4 cups sugar

2 tbs ReaLime juice

Method

Preparing the Kulolo Crunch

Mix the Ingredients

In a large bowl, combine macadamia nuts, cocoa nibs, brown sugar, and salt. Pour the melted butter over the mixture and stir until well combined.

Bake

Spread the mixture evenly on a baking sheet lined with parchment paper. Bake at 350°F (175°C) for 15-20 minutes or until golden brown, stirring halfway through. Let cool completely before breaking into chunks.

Making the Bergamot Blueberry Sauce

Cook the Blueberries

In a saucepan over medium heat, combine fresh blueberries, honey, and water. Cook until the blueberries burst and the mixture thickens, about 10 minutes.

Add Bergamot

Remove from heat and stir in the bergamot essential oil. Let cool before serving.

Preparing the Coconut Sorbet

Mix Ingredients

In a medium bowl, whisk together coconut milk, coconut cream, sugar, and lime juice until the sugar is dissolved.

Freeze

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze until firm.

Assembly

Serve

In serving bowls, spoon the coconut sorbet, drizzle with bergamot blueberry sauce, and top with kulolo crunch.