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20th April 2016 by: Elizabeth Peyton-Jones

Coconut Ice Cream

coconut icream

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Coconut Ice Cream
Author: Elizabeth Peyton-Jones
Recipe type: Pudding
 
Ingredients
Serves 4
  • 1 (400ml) tin full-fat coconut milk
  • 1 vanilla bean
  • 1 banana, peeled and thinly sliced
  • Handful of large coconut flakes
  • 20g walnuts, chopped
  • 25g currants
Instructions
  1. Shake the coconut tin vigorously.
  2. Pour into a rimmed baking sheet lined with parchment paper.
  3. Split the vanilla pod open and scrape out the seeds, stir evenly into the milk.
  4. Distribute the sliced bananas onto the tray.
  5. Place into the freezer, on a level surface, for at least 4 hours, or overnight.
  6. Just before getting ready to serve, in a small skillet, gently toast the coconut flakes on a low heat (no oil) until lightly golden and crisp.
  7. Transfer onto a plate and set aside.
  8. When frozen, lift the sheet of coconut cream and break into large pieces.
  9. Process until smooth, scraping down the sides, if necessary.
  10. Stir in the walnuts and currants.
  11. Scoop and serve immediately with the toasted coconut flakes.
3.5.3208

About Elizabeth Peyton-Jones

As a naturopath and food and health expert, Elizabeth Peyton-Jones takes a holistic approach to help you revitalise mind and body. She is passionate about healthy eating: her aim is to help people understand that what they eat is fundamental to the way they look and feel, and that small changes to diet and attitudes around food can awaken a more energetic and positive outlook on life.

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