Ingredients:

• 150 ml coconut milk
• 100 g pickled beetroot
• 70 g coconut oil
• 1.5 × Lime (juice & abrasion)
• 50 g maple syrup
• 120 ml soy milk
• 2 × pinch of salt

Directions: 

Boil up the soy milk and coconut oil and stir it. Then add the remaining ingredients and puree everything in a blender. Fill the mixture through funnel & sieve into a 0.5 L whipper, screw on 1 cream charger and shake vigorously. Chill it in the refrigerator for 1-2 hours then serve!