Free Healthy Recipe - Mango and Coconut Ice Cream

Dairy free, Gluten free, Low carbohydrate, Low sugar, Wheat Free

For this you'll need a hammer and a chisel and probably a child to help you enjoy the process of making this lovely ice-cream. Once you've cracked through the shell of the coconut you're away - with the aid of a food processor it takes minutes.
There's so much controversy about coconuts - a natural food with a high concentration of saturated fat. Yet, research shows that eating coconut may help reduce levels of LDL cholesterol so if you enjoy it, enjoy it in moderation.

1 lime juiced

Drain the coconut of milk. Crack each open using a hammer and chisel and scoop out the soft flesh taking care not to include any of the brown fibrous exterior.
In a food processor blend the mango, coconut, coconut cream and lime juice together until smooth.

Place in a container and freeze for 2 hours. When the edges have frozen, return to the processor and blend again. Return to the freezer for a further 3 hours before serving.
Serve with fresh mint leaves.

Note : Drinking coconuts are available from the refrigerated section of most leading green grocers. They are usually wrapped in plastic film and have a white exterior.

Makes 4 servings

Scale recipe to serves

Prep Time: 20 mins
Cooking Time: 5 hrs
Ready in: 6 hrs

Suitable for:
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Nutritional Information - Per Serve
Kj 770 kj
Calories 184 kcal
Fat 12.2 g
Saturated Fat 10.6 g
Total Carbohydrate 14.8 g
Total Protein 2.3 g
Fibre 4.2 g

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