Coconut Ice Milk with Raw Wildflower Honey
Recipe submitted by Guest Blogger, Victoria Cortes, Victoriacortes.com
Yield: 1 quart
For the Nourishing Traditions dinner party in honor of Dr. Joseph Mercola, I served a trio of icy confections, one of which was a coconut ice that I prepared with raw milk. This recipe yields deliciously impressive results with very little effort. I recommend pairing this ice milk with my almond flour shortbread- like I did at the Nourishing Traditions dinner.
1 ½ cups raw milk
1 ½ cups cream
1 cup unsweetened/ shredded coconut + ½ cup for garnish
2 tablespoons coconut oil
¾ cup raw wildflower honey
1 teaspoon vanilla
1.) Whisk together all the ingredients in a large bowl. Chill the mixture in the refrigerator for two to twelve hours in order to allow the flavors to meld.
2.) Pour the mixture into an ice-cream maker and freeze according to the manufacture’s instructions. Pour the ice milk into a freezer contain and freeze for at least 2 hours.
3.) To toast coconut for garnish, spread the shredded coconut on a sheet pan and bake at 350 until golden brown, five to ten minutes.
Victoria Cortes is a personal chef for green minded foodies in the Northern Virginia area. She works with clients with special dietary needs and enjoys introducing them to nourishing traditional food. Visit her website, victoriacortes.com.
You’ll find links to all the other healthy recipes served at a dinner in honor of Dr. Mercola on the post, Guess Who Came to Dinner?
This recipe is part of the Real Food Wednesday blog carnival. See more tasty treats on Kelly the Kitchen Kop blog!