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Dessert
Caribbean
4 servings
15 minutes
2 hours 30 minutes
1 avocado, peeled, seeded
¼ cup coconut cream
1 frozen banana, peeled
⅓ package carob pods, finely ground
2 tablespoons carob syrup, recipe below
½ teaspoon pure vanilla extract
1 pinch sea salt
2 pounds carob pods
1 liter water
4 pounds granulated sugar
½ teaspoon ground clove
½ teaspoon pure vanilla extract
½ teaspoon ground cinnamon
Break each of the carob pods into 3 or 4 pieces and soak them in the water overnight.
Boil the pods, in the water they soaked in, for 1 hour. Strain the fluid through a sieve into a sauce pan, while pressing the pods. Add the rest of the syrup ingredients and boil for 1 - 1½ hours depending on your desired thickness. Let cool. Makes about 1 quart of syrup.
Place all of the ingredients into a blender. Process until smooth.
Place into 4 serving dishes and serve or keep in the refrigerator.
I like to garnish this with fresh raspberries.
