A velvety, dairy free coconut frozen yogurt formula you can make at home, no dessert producer required!
In only a couple of steps, a bowl of lavish hand crafted coconut frozen yogurt—with a wide range of flavor choices!— can be all yours.
You can make Healthy Pumpkin Pie or my Healthy Chocolate Pudding, you can utilize it for hand crafted Vegan Magic Bars, or you can even transform it into Chocolate Frosting Shots – perusers particularly love those!
Canned coconut milk is one of my preferred fixings to use in plans; it's a fabulous substitute for overwhelming cream in both sweet and exquisite dishes, for example, smoothies, milkshakes, pies, puddings, soups, or curries.
Particularly with measurements posting more than 60-75% of the total populace as being lactose narrow minded, my theory is that in the coming years, we will begin to see an ever increasing number of items available being made with coconut milk rather than dairy.
Also try our recipe : Dole Whip Creamy Pineapple Popsicles Recipe #dessert #icecream #recipes #pineapple #creamy
- 1 1/2 cup canned coconut milk
- 1/2 cup additional coconut milk OR milk of choice
- 1/4 cup sweetener of choice, such as sugar or pure maple syrup
- pinch stevia or 1 additional tbsp sweetener of choice
- 1/8 tsp salt
- 1 1/2 tsp pure vanilla extract
- optional ingredients for desired flavor
Instructions :
- *Be sure to use full-fat canned coconut milk, not lite or coconutmilk beverage. Sweeteners that work include pure maple syrup, regular sugar, coconut sugar, honey, agave, brown sugar, or xylitol for a sugar-free ice cream.
- Stir all ingredients (minus optional add-ins) together in a bowl. If you have an ice cream maker, simply transfer the mixture to your ice cream maker and churn according to manufacturer’s directions for your specific machine. If you don’t have an ice cream maker, you can freeze the mixture in ice cube trays, then blend the frozen ice cubes in a high-speed blender such as a Vitamix. Either eat the ice cream straight from the machine or freeze a few hours for a firmer texture. While homemade ice cream is best the day it is made, you can technically keep it frozen for up to a few weeks and thaw before eating.
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