Recipe Directions

1. Blend all the ingredients together completely.

2. Then freeze, checking so often to stir about and keep it from crystallizing. I left mine for 2 hours and came back to find it perfectly scoopable, but we’ll see tomorrow.

Harmonylia's Thoughts

By harmonylia

Bright citrus overtones with a creamy sweet finish.

Perfect for a warm summer day.

The sweetener addition keeps the consistency smoother.

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Comments

Top voted

6 votes
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p.s. how many coconuts make a cup?

4 votes
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HI RawKidChef, it's been a while, still waiting for the pasta recipe from you hmmmm! I use a Nikon CoolPix 4200, it's nothing special really, thank you for the compliment, oh, btw, did you move to california?????

4 votes
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Hey Rawkid! No worries, I know about the getting caught up in stuff, we were in Northern California right between SF and Sacramento. It's beautiful, and the produce is to DIE for. I was so spoiled. We're now in Maryland, different but coping lol.

Hi Pam, I used just plain water, because I want the coconut creaminess but not the strong taste. Hope it comes out well. I left it overnight and it hardened up, just had to put it on the counter for a bit to let it soften and it worked like a charm.

All

1 vote
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you're so welcome pam, i know the amount of meat varies greatly from coconut but im glad it worked for you!

4 votes
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My coconut was very young, so I got less than 1/2 cup out of it. So, I added a banana and also used the coconut water in place of plain water. Very good, very intense flavors. The ginger was a little overpowering until it had been in the freezer for about 24 hours. Then it mellowed and was SOOOOO good! Thanks for the recipe, Harmonylia.

2 votes
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Thanks, Harmonylia. I'm going to give it a try. Sounds delicious!

Pam

4 votes
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Hey Rawkid! No worries, I know about the getting caught up in stuff, we were in Northern California right between SF and Sacramento. It's beautiful, and the produce is to DIE for. I was so spoiled. We're now in Maryland, different but coping lol.

Hi Pam, I used just plain water, because I want the coconut creaminess but not the strong taste. Hope it comes out well. I left it overnight and it hardened up, just had to put it on the counter for a bit to let it soften and it worked like a charm.

Top Voted
2 votes
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Harmonylia, this sounds good. Are you using coconut water or just plain water in the recipe?

Pam

2 votes
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Hi Harmony! Yea, I got caught up in a lot of things but now I'm becoming more freed up to share recipes. Sorry for the delay! No, I didn't get to California yet, that will take a while but I'm looking forward to it alot! Yes, those pictures are great. Where are you in California? Maybe when I move we could meet!

Btw soon the pasta will come soon.

4 votes
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HI RawKidChef, it's been a while, still waiting for the pasta recipe from you hmmmm! I use a Nikon CoolPix 4200, it's nothing special really, thank you for the compliment, oh, btw, did you move to california?????

Top Voted
2 votes
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Awesome! Glad there's no nuts. This looks like a great tropical treat. I like the name too. I will make this! I'm glad your recipes are back too!

P.S What camera do you take pictures with? Great pictures

2 votes
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P.S. Thanks :}

3 votes
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Hmmm, I used one, so I would say just about one, lol, I kinda threw it together cause I had a use it or lose it coconut in the fridge. I'm happy to be back in my kitchen!

6 votes
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p.s. how many coconuts make a cup?

Top Voted
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wow, so glad your recipes are BACK! this looks sensational, can't wait to try it.

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