ingredients:
2 Cans full fat coconut milk
1 Cup coconut water
3/4 Cup xylitol or sugar
3/4 tsp salt
1/2 Cup shredded coconut flakes
Toppings: fresh mango (recommended), or fresh fruit like pineapple, toasted coconut, drizzle of honey.
Directions:
In a medium saucepan, bring the coconut water to a boil. Add sweetener and stir until dissolved.
Stir in the coconut milk, salt, and shredded coconut flakes. Remove from heat and let cool to room temperature.
Process in ice cream maker, OR
Place mixture in shallow pan or dish, and place in freezer. After an hour, stir mixture thoroughly. Repeat process in hour increments until desired consistency. This process should take 3-4 hours.
Tips: If you have a hand mixer or immersion mixer, you can use it on a low speed. The goal is to prevent large ice crystals from forming. Large ice crystals will give you more of an Italian ice texture rather than an ice cream. You can stir it more frequently, and a creamier texture should result.
Tip: the flavor of mango goes so well with this dessert, don’t use overripe mango, the chewy texture of ‘just ripe’ mango compliments the ice cream.
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