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.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note