Living, Recipes | November 10, 2012

Strawberry coconut icecream



2 cups coconut milk fat

1 1/2 cups frozen strawberries (or other frozen berries)

1/3 cup honey

In a blender, blend all ingredients until smooth. Pour ice cream base into ice cube trays and freeze completely. Once the cubes are frozen, place up to one tray’s worth into a food processor (or a high speed blender). Process until creamy, serve.

Coconut milk fat is the fat off the top of the can of coconut milk. To separate the fat place cans of coconut milk in the fridge. Once cool you can scrape the solid fat off the top – don’t shake the can). This recipe requires two cans of coconut milk.





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