Featured Article

  PRINT   BOOKMARK  

 
Raw Coconut-Almond Gelato
 
A refreshing dessert remeniscent of the tropics
 

Ingredients:

3 cups fresh or frozen coconut cream*
1/2 cup Mestiza raw, blonde coconut sugar
4 egg yolks
2 tsp. almond extract
1/4 cup slivered almonds


Directions:

1. Beat egg yolks with coconut sugar until frothy.

2. Add coconut cream and almond extract and continue to beat and incorporate air.

3. Chill coconut mixture for 2-3 hours.

4. Place in ice cream maker and follow manufacturer's instructions for making ice cream.

5. Fold slivered almonds and freeze.

Enjoy!! Makes approximately 1 quart.





























* Try to find pure, frozen coconut cream without any preservatives like potassium metabisulfite.

Tess Young, 21 November 2011
  

 

Back to top