A Community Recipe by Blkwlf
Recipe Directions
1. Mix all ingredients together in a plastic bowl.
2. Pop into the freezer for 30 minutes.
3. Stir around and divide the ‘ice cream’ into serving cartons or empty coconut shells.
4. Pop back into the freezer once again for 3-4 hours. Ready to serve.
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Comments
Top voted
rawclaire
May 29, 2010
I usually use maple syrup, even though it's not raw and I eat such small quantities that it doesn't affect much. But yes, I would think agave nectar would be a great sweetener.
lalala
May 30, 2010
i often use maple syrup too but was worried it might overpower the taste. i just found dried maple syrup flakes that come in a grinder like a pepper mill and i can't wait to use them in desserts!
blkwlf
May 30, 2010
As much as I have searched around both the local internet and around the stores in Sweden, I have not managed to find Agave of which many talk about. The sweetener that I used is well the normal kind, Hermesetas, but one can use any kind, like you all have suggested. It's rather hard trying to find natural sweetners here, unless it's honey or syrup (in which I think is way -too- sweet.. least the kind we get here).
As for making one's own coconut milk, I suppose you can. it would be more ideal :) If one knows where to purchase young coconuts, but here I'm rather limited with what I can get in the more exotic departments, hopefully one isnt where everyone else is located.
All
blkwlf
May 30, 2010
As much as I have searched around both the local internet and around the stores in Sweden, I have not managed to find Agave of which many talk about. The sweetener that I used is well the normal kind, Hermesetas, but one can use any kind, like you all have suggested. It's rather hard trying to find natural sweetners here, unless it's honey or syrup (in which I think is way -too- sweet.. least the kind we get here).
As for making one's own coconut milk, I suppose you can. it would be more ideal :) If one knows where to purchase young coconuts, but here I'm rather limited with what I can get in the more exotic departments, hopefully one isnt where everyone else is located.
lalala
May 30, 2010
i often use maple syrup too but was worried it might overpower the taste. i just found dried maple syrup flakes that come in a grinder like a pepper mill and i can't wait to use them in desserts!
rawclaire
May 29, 2010
I usually use maple syrup, even though it's not raw and I eat such small quantities that it doesn't affect much. But yes, I would think agave nectar would be a great sweetener.
lalala
May 29, 2010
what sweetener do you use for this (likely stevia?). just wondering for a relative sweetness so i can substitute with something else like agave.
rawclaire
May 29, 2010
The canned coconut milk you buy in the store is pasteurized and loaded with fat. Maybe we could make ou own coconut milk by blending the meat and water of a young coconut? This sounds heavenly though! I remember getting addicted to Ciao Bella's coconut sorbet (not raw) This sounds like it would taste exactly the same! Thanks for the recipe!
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