This nondairy frozen dessert (pictured at the back of the photo on page 210) is delicious and unbelievably fast and easy to make. Simply combine the ingredients, place them in your ice cream maker, and voilà!—homemade coconut “ice cream” in less than 20 minutes. Eat it on its own as a wonderfully rich and refreshing treat, or serve it with one of our desserts, like the Stone Fruit Crumble (page 203) or our Very Chocolaty Chocolate Brownies (page 200). This recipe is a great base to use to create new and exciting flavors (see banana variation). —MYRA
Serves 4; makes 2 cups/480 ml
One 13.5-oz/385-g can coconut milk
1/4 cup/60 ml agave nectar
1/4 tsp pure vanilla extract
Pinch of salt
In a medium bowl, whisk the coconut milk, agave, vanilla, and salt together.
Freeze in an ice cream maker according to the manufacturer’s directions. If you want a firmer texture, transfer the ice cream to a container and place it in the freezer until firm, about 2 hours.
Scoop into small bowls or pretty glasses to serve.
1/2 CUP/120 ML: CALORIES: 260 | FAT: 21G | CARBS: 18G | PROTEIN: 2G | SODIUM: 130MG | IRON: 20% | COPPER: 10% | MAGNESIUM: 10%
