YieldAbout a quart
2 cups very ripe fresh figs (de-stemmed, chopped)
1/2 cup pistachio nuts (soaked at least half an hour, rinsed, drained)
13.5 ounces organic coconut milk (canned or fresh)
1/2 cup coconut water
1/2 teaspoon cardamon (ground)
4 to 6 cardamon seeds (outer shell removed; optional)
1 teaspoon vanilla extract (without alcohol)
1 to 2 tablespoons agave nectar or maple syrup (I used 1 because I don't like things overly sweet)
1. Blend all ingredients into a smooth consistency (about 30 seconds). After blending, it was about 1 quart in volume.
2. If you don't have an ice-cream maker, pour the mixture into a container with a lid.
3. Place mixture in the freezer, and take it out every 45 minutes or so and stirred it until fairly solid (not rock hard).
Greenghost's ThoughtsBy greenghost
I saw these great looking gigs at the Farmer’s Market and just had to get them.
I wanted to do something a bit different so I put this together.
It would probably be a bit tastier with fresh young coconut, but that isn’t always available locally so I used organic canned coconut milk and coconut water. Real vanilla bean would also be fabulous.
An easier method would be to simply pour it into ice-cube trays, let it freeze, and when ready to eat it, just toss some of the cubes into the blender for a few seconds until smooth.
Print This Recipe (PDF)
Click the button below to download the printable PDF.