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
- Combine coconut milk, coconut flakes, 1/4 cup honey, vanilla, and lemon juice in blender, and process until smooth.
- Transfer mixture to ice cream maker, and process according to directions.
- 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.
- 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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