Make Delicious Coconut Ice Cream Without Dairy Products

Health benefits of coconut

Consumption of coconut or coconut-containing foods has been linked over the years to many health benefits, including:

• It helps to hydrate: Coconut has a high water content, which makes it favorable for proper hydration of the body.
• Controls blood pressure: Thanks to its significant potassium content, coconut helps regulate blood pressure.
• Diuretic and laxative effects: Due to its high fiber content, coconut helps to prevent and treat constipation.
• It lowers cholesterol: The presence of coconut in uric acid helps lower bad cholesterol or LDL cholesterol as well as increase good cholesterol or HDL cholesterol.
• Antimibrobial and antifungal effects: The anti-microbial and anti-fungal effects of coconut can be beneficial both internally and externally.

Delicious coconut ice cream: 3 recipes

Vegan coconut ice cream from soy milk

This recipe is the simplest of the following recipes and contains no gluten, egg or lactose at all, so it is at the same time a 100% vegan ice cream that everyone can enjoy equally regardless of dietary restrictions. You can supplement this recipe with, for example, chopped fruit and various flavor syrups.

Ingredients

• 300 ml of soy milk or other vegetable drink according to your taste (for example, almond, oat, nut, hemp seed or rice milk)
• 150 ml of coconut milk
• Cinnamon powder
• Dark cane sugar, stevia or maple syrup for sweetening

Preparation instructions

• Put all the ingredients together in a blender and mix until the ingredients are evenly mixed together and the end result is frothy.
• Pour the mixture into a low-temperature container and freeze for about three hours, depending on the capacity of the freezer.
• Remove the mixture from the freezer and put it back in the blender. Stir the mixture so that the composition of the ice cream is now creamier. Pour the mixture back into the container and refrigerate for at least another 12 hours.
• After this, the ice cream is immediately ready to eat; you can make ice cream into balls or cut into cubes and finally garnish with chopped fruit or flavored syrup.

Delicious coconut ice cream with wild berries

This recipe does not contain any gluten or dairy products at all, but it does contain an egg. It’s a little more complicated than the previous recipe, but thanks to these steps, its structure is a lot like traditional ice cream.

Ingredients

• 100 g of strawberries
• 50 g of blackberries
• 50 g of blueberries
• 300 ml of coconut milk
• 2 egg whites
• Cinnamon powder
• Dark cane sugar or stevia for sweetening

Preparation instructions

• Mix the egg whites either with an electric mixer or by hand; the end result should be an almost foamy composition. You can check the composition by gently inverting the bowl, and if the foam stays in place, the mixture is ready. Add a little cane sugar or stevia and store for later use.
• Wash and cut strawberries, blackberries and blueberries. Crush the berries in a blender or stick blender and, if desired, use the mixture through a sieve to remove the largest seeds from it.
• Pour the mixture into a low-temperature container and freeze for at least three hours, depending on the capacity of the freezer.
• Next, add the egg white foam to the pan and heat so that the eggs do not need to be added raw to the mixture.
• After heating the egg whites lightly, remove the pan from the heat and mix them together with the coconut milk. Finally, add cane sugar or stevia and check the taste.
• Pour the mixture into a low-temperature container and refrigerate for at least two hours.
• Then remove both mixtures (berries and coconut milk) from the freezer and add them together to the blender. Alternatively, you can mix them with a stick mixer. Stir vigorously until a creamy thick texture is obtained.
• The ice cream is immediately ready to eat; Finally, garnish with chopped fruit or flavored syrup to your liking.

Delicious coconut ice cream from banana

Thanks to its gluten-free and milk-free ingredients, this recipe is also suitable for diets for vegans and people with celiac disease. The chilled banana creates a creamy base for the ice cream and gives it texture and texture. You can also customize the recipe to suit your own tastes and add a variety of fruits, such as mango or pear.

Ingredients

• 3 bananas
• 250 ml of coconut milk
• Grated coconut
• Honey, sugar or natural sweetener to your taste
• Garnish with nuts and / or flavored syrup

Preparation instructions

• First of all, peel and chop the bananas. Then place them on a tray or other spacious surface so that the pieces do not stick together during freezing. Then transfer the bananas to the freezer and refrigerate for at least 12 hours.
• If you want to add other fruits to this recipe, follow the same procedure: peel, chop and refrigerate for at least 12 hours.
• After cooling, add the bananas (or alternatively other fruits) to the blender or large bowl if you are using a stick blender.
• Add coconut milk and grated coconut. Mix the ingredients together until the end result is a uniform creamy texture.
• Sweeten the mixture with sugar or honey to taste.
• Finally, pour the mixture into a low-temperature container and freeze for a few more hours.
• The ice cream is ready to eat; you can decorate the portion with nuts or spice syrup, for example.

You can safely take advantage of these recipes to include healthy desserts in both your own and the whole family’s diet, and best of all, these healthy coconut ice cream recipes are great for the little ones in the family as well. We recommend enjoying these ice creams fresh, and they are best suited to refresh your body and mind on warm summer days precisely thanks to the effective nutritional power of coconut and fruit.