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Coconut Ice Cream with Blackberry Coulis

This creamy, dairy-free alternative to ice cream is rich in antibacterial and antiviral coconut. The berries in the coulis-a traditional fruit sauce-are high in fiber and healing antioxidants. You can use any type of berry you prefer, or substitute cherries and vanilla for the blackberries and mint.

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Serves 4

This creamy, dairy-free alternative to ice cream is rich in antibacterial and antiviral coconut. The berries in the coulis-a traditional fruit sauce-are high in fiber and healing antioxidants. You can use any type of berry you prefer, or substitute cherries and vanilla for the blackberries and mint.

1 1/2 cups coconut milk

1/2 cup shredded unsweetened coconut

1/2 cup honey, divided

2 tsp. vanilla extract

1/2 tsp. lemon juice

1 1/2 cups fresh or frozen blackberries

Whole mint leaves for garnish

  1. Combine coconut milk, coconut flakes, 1/4 cup honey, vanilla, and lemon juice in blender, and process until smooth.
  2. Transfer mixture to ice cream maker, and process according to directions.
  3. While ice cream is processing, combine blackberries and 1/4 cup honey in food processor, and pulse until berries are crushed but still have some texture. Pour into small pan, and heat over medium heat 8-10 minutes, until thickened. Return sauce to food processor, and purée on high until very smooth. For a more traditional coulis, pass through fine sieve or mesh strainer before serving.
  4. To serve, place scoops of ice cream in four serving dishes and drizzle with coulis. Garnish with mint leaves, and serve immediately.

This non-dairy treat is loaded with antiviral and antibacterial coconut, plus antioxidant-rich berries.

per serving: 404 cal; 3g pro; 26g total fat; (22g sat fat); 45g carb; 0mg chol; 17mg sod; 4g fiber; 38g sugars

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