Coconut Magic

I made ice cream this weekend from coconut milk, and it was AMAZING! It’s already gone and we’re clamoring for more.

Here’s the recipe:

• 1 small can of coconut cream (5.5 ounces)
• 1 and a half cans of coconut milk (18 to 19 ounces)
• 2/3 cup maple syrup (~5.3 ounces)
• 2 teaspoons mint extract
• 1/8 teaspoon sea salt

I used the Cuisinart ice cream churn, which requires that the bowl be frozen for 24 hours before churning.

I assembled and turned it on, poured in the mixture, and then chopped about 1/3 cup of bittersweet chocolate morsels into smaller bits. I added those as the churn turned.

It takes about 20 minutes to get to the right consistency.

I stored it in a glass casserole dish with a tight fitting lid. When serving, pull it from the freezer and let it warm up for a few minutes, as it gets very hard and hard to serve.

I used organic products shown below, and some maple syrup a friend harvested and shared.