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| DESCRIPTION | SERVINGS: |
You know those Mexican creamy coconut popsicles? I miss them. This recipe is doing a pretty stand-up job of replacing them, if I do say so myself. If you're whole-food vegan, and you love creamy coconut stuff, you'll LOVE THIS. Vegan never tasted so good (insert heart eyes)
INGREDIENTS
- 1 cups coconut milk
- 2 pitted medjool dates
- 1/4 teaspoon coconut extract (optional)
- 1/4 cup unsweetened coconut
INSTRUCTIONS
- Blend 1 cup coconut milk, coconut extract, and dates in a high speed blender until dates are no longer chunky. Add remaining milk and blend until ingredients are well assimilated.
- Freeze milk mixture in an ice cube tray
- Once milk mixture is frozen, run cubes through a food processor, scraping sides every few minutes until well-blended. Add a few more tablespoons of coconut milk if necessary. Once a smooth consistency is reached, add coconut, pulsing processor a few times until mixed in.
- Serve immediately as soft-serve ice cream or (for firmer texture) pour mixture into a small baking dish and return to freezer for 2 hours before serving.
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