Free Healthy Recipe - Coconut & Pineapple Ice cream

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

The freshness of lychees is gorgeous served this lovely summer treat. Don't over freeze it or it will turn out like a brick. The texture should be cold and creamy.

½ sweet pineapple (use 2/3 of it to make 1 cup fresh pineapple juice)
½ cup Thai basil, loosely packed
½ cup spearmint, loosely packed
1 green coconut flesh only

Peel the pineapple and juice 2/3 of it (to make approx 1 cup)
Combine the pineapple juice with the coconut cream, basil and spearmint in a blender until smooth and slightly speckled with the green herbs. Transfer to plastic ice moulds and place in the freezer.

Once frozen (approx 3 hours) return to the blender with the remaining pineapple and the flesh from the coconut. Process until the cubes have broken up but retain some texture from the pineapple.
Serve with fresh lychees.

Note: Pineapple is a good source of the digestive enzyme bromelain. Bromelain is also an extremely effective anti inflammatory.

Makes 4 servings

Scale recipe to serves

Prep Time: 10 + freezing
Cooking Time: nil
Ready in: 3 hrs

Suitable for:
Recipe tools:
PrintPrint version
EmailEmail recipe
More recipesMore recipes
BackPrevious page
Nutritional Information - Per Serve
Kj 705 kj
Calories 169 kcal
Fat 12.4 g
Saturated Fat 10.8 g
Total Carbohydrate 10.8 g
Total Protein 2.2 g
Fibre 3.9 g

Facebook Twitter RSS