3 cans of strong coconut milk (around 700 ml and not the light kind)
3 tablespoons raw cacao powder
3 tablespoons Natvia
1 tablespoon instant coffee
1 tablespoon cinnamon
pinch of salt
1 cup of toasted coconut
1 cup of frozen or fresh raspberries

3 can s of strong coconut milk (around 700 ml and not the light kind) 3 tablespoons raw cacao powder 3 tablespoons Natvia 1 tablespoon instant coffee 1 tablespoon cinnamon 1 cup of toasted coconut 1 cup of frozen or fresh raspberries

In a medium sauce pan heat your coconut milk, raw cacao powder, natvia, coffee, cinnamon and salt.
It will take around ten minutes for everything to combine and become smooth (be careful not to boil it).
Pour the smooth mixture into a freeze proof container and place in the freezer for around an hour, or until cool.
Once cool, transfer the mixture into your icecream maker/churner, turn on and let the magic happen! It will thicken up in around 30 minutes.
Once thick, add the toasted coconut and raspberries and churn for a further two minutes.
You can serve immediately or place back into the freeze proof container and into the freezer.
It will harden, so when eating your left overs take the icecream out of the freezer 15 minutes before hand to allow it to soften a little.