Naked Coconut Ice Cream
Yield: 4 Servings
- ½ cup coconut meat/pulp from a young coconut*
- The water of a young coconut (about 1 cup)
- ¾ cup almond milk
- 3 bananas, chopped
- ¼ cup shredded coconut flakes
- ¼ tsp. alcohol-free vanilla extract
Combine all ingredients in a blender or food processor until smooth and creamy and freeze for a few hours. Serve and top with fresh fruit.
Chef’s Note: *Coconut meat can be replaced with organic coconut flakes.
Recipe type: Naked | Plant-based | Vegan | Vegetarian | Organic | Non-GMO
Approved for: Diabetes | Weight Loss
Allergens: Soy Free | Gluten Free | Wheat Free | Corn Free | Dairy & Lactose Free | Nut Free | Corn Free | Egg Free
For more delicious naked recipes, visit the Naked Kitchen at Naked Food Magazine.
Want to share your plant-based recipe? Submit it here.