Instructions

1. Grate Zucchini and Squash
2. Squeeze excess water out
3. Add Zucchini, Squash, Coconut, Lemon Zest, and Mint to a food processor, blend 20-30 seconds
4. In a medium bowl add Egg Yolks, Sugar and whisk until creamy
5. In a separate medium bowl add Heavy Cream and mix with a mixer until fluffy like snow
6. In a medium saucepan add 1/2 tsp Sugar, a drop of water, and Pistachios, sauté over medium heat to carmelize (about 1-2 minutes)
7. Take 1 cup of the Pistachios and blend in a food processor until bread crumb like consistency
8. Take the remainder Pistachios and crush them into small chunks and set aside to top the dessert with at the end
9. Divide the Pistachio crumbs onto the bottom of 4 small dessert dishes and press firmly down
10. Add Zucchini mixture to a large bowl, fold in the Egg Yolk mixture, then fold in the Cream
11. Slowly mix from bottom up until smooth and creamy
12. Spoon mixture on top of Pistachio crumbs
13. Top with Pistachio chunks
14. Freeze for 1 hour
15. Enjoy!