Friday, August 3, 2012

Raw Coconut Ice Cream

Coconut is one of my favorite ice cream flavors and there is hardly anything that can top the experience of having and exotic cup on a sun hot beach.

Raw Coconut Ice Cream

Ingredients:
  • flesh of 4-5 young Thai coconuts
  • coconut water from the coconuts used for the coconut flesh
  • 1 cup organic coconut milk - optional if you want to add more coconut flavor
  • 1 organic vanilla bean
  • 1- 2 Tbsp coconut sugar
  • raw coconut flakes for garnish
  • pinch pink Himalaya salt to enhance the taste
  • 2-3 old coconuts with flesh, cut in half and chilled

Method:
  • Scoop the coconut flesh out of the young coconuts and place it in the blender or a food processor. Safe the coconut water and pour it into blender. At this point you can add the coconut milk.
  • Using a sharp knife split the vanilla bean and scrape the seeds out. Place in blender with other ingredients.
  • Add coconut sugar and pinch of salt.
  • Blend all ingredients until smooth.
  • Transfer the coconut mass into an ice cream maker. To make the ice cream follow the instructions of the manufacturer.
  • When your ice cream is ready, scoop it out and portion in chilled coconut shells. If you do not have the coconuts simply use chilled glass goblets.
  • Decorate with raw coconut flakes.
Enjoy on a hot day in good company!

In radiant health - passionately raw - Dominique

Young Coconuts

P.S. Young coconuts do not yield a lot of coconut flesh. The younger the coconut, the less white flesh is formed inside it. You may want to increase the number of coconuts depending on the amount of ice cream you want to make. Experiment!

If you cannot obtain young coconuts, use organic coconut milk and organic coconut flakes. Simply adjust the liquids to obtain nice creamy consistency.

In radiant health - passionately raw - Dominique


         



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