This was a delicious fluke. I just love it when a kitchen experiment just comes together and it ends up being pure genius. That’s what happened with this recipe. I had been out in my yard trying to do so very light gardening, and when I came inside I was in the mood for something cold. The problem was there was no low carb ice cream in the freezer and ice tea was not going to cut it.
So I remembered I had a can of coconut milk chilling in the fridge and eureka gold was struck. The beauty of cold coconut milk is that it easily separates the coconut cream. Once you open the can you will see a nice thick top layer of white cream. This is what became the basis of my coconut ice cream. I carefully scooped it all out and then added some sugar substitute, you can use whatever sweetner you like and unsweetened dried coconut. What turned out was just heavenly. I had to resist not eating it before allowing it to freeze.
When our country went on a low fat craze coconuts and coconut milk was practically banned from our diets due to its high saturated fat content. However, the island populations worldwide have been eating coconuts in all its forms for centuries and have enjoyed its benefits. One of the reasons to include these unique fatty acids in our diet is that they may aid in weight loss, reduce heart disease risk and improve our immune system.
A research conducted by Bruce Fife, N. D. in his article “ The Fat that Can Make You Thin “, states that people who include more healthy fats in their diet, such as the medium-chain triglycerides in coconut milk, eat less than those who don’t eat enough fat. Coconuts are high in fiber, vitamins B1, B3, B5, B6, C and E and minerals such as calcium, iron, selenium, magnesium and phosphorous.
So including ways to add coconut to our diet would be a wise addition.
1 can of Imperial coconut milk (must be thoroughly chilled, at least 48 hours) (not all coconut milks are created the same, some are not as rich, this brand has been consistent for me.
1 cup unsweetened coconut (make certain its unsweetened)
1/2 cup of swerve (or other similar sugar substitute )
Pinch of salt
Open chilled can and carefully scoop out only the cream portion at the top. Mix the coconut cream that you have scooped out with the sugar substitute and fold in the shredded coconut. Add the pinch of salt too. Do not over mix. Place ice cream in either one container or several individual ones. Allow to chill for several hours until firm. This w ill make about three to four servings. Recipe can be easily be doubled.