For 4 servings
Preparation time: 10 minutes
Freezing time: at least 6 hours (or until firm)
Ingredients:
- 1 can of coconut cream
- 400 ml coconut milk
- 240 ml coconut water
- 4 tbsp La Vida Vegan coconut paste
- 1 lime, juice
- 100 g sugar
Procedure:
Put all the ingredients in a saucepan: coconut cream, coconut milk, coconut water, La Vida Vegan coconut paste, lime juice and sugar.
Heat over low heat and stir until the sugar is completely dissolved and the coconut paste is nicely incorporated.
Gently bring the mixture to just below boiling point (do not boil).
Allow the mixture to cool completely to room temperature. Then refrigerate for at least 1 hour.
Then make the ice cream using an ice cream maker, Ninja Creami or without an ice cream maker in the freezer.
Serve with toasted grated coconut and fresh mint
Option 1: Ice Cream Maker
Pour the chilled mixture into your ice cream maker and turn into creamy ice cream (follow your machine’s instructions – usually 20–30 min).
Spoon into a sealable container and freeze for a further 1–2 hours to set further.
Option 2: Ninja Creami
Pour the mixture into the Creami container and freeze for at least 6 hours (or overnight).
Then turn according to the ‘ice cream’ setting. Add a splash of coconut milk if necessary when re-spinning if it is too hard.
Option 3: Without ice cream maker
Pour the mixture into a sealable container and place in the freezer.
Stir the ice well every half hour with a fork (or hand blender) to break up ice crystals. Repeat 4–5 times, then freeze completely. Coconut ice cream
