Recently coconut prices escalated to $2.99 a pop in Dallas… not in my budget… so when I caught them on sale for $1.99, I jumped on it.
Young Thai Coconut “meat” is truly a treat. Rich and creamy with a subtle “coconut” flavor, unlike that potent artificial coconut “stuff” on the market, when blended with a little bit of ice, sweetener, and coconut water (or H2O) it is heavenly.
I love real coconut and blended just right, coconut desserts can rival a bowl of ice cream, without the laundry list of attributes associated with a bowl of dairy ice cream.
On top of that, the medium chained fatty acid (lauric acid) in coconut oil is considered to have antiviral, and anti-fungal properties.
A badass dessert with sweet n’ creamy satisfaction? A dessert that is fights “bad guys”?
Um… I’ll take it.
The man of my dreams is also a graduate of the Culinary Institute in Manhattan… so sometimes I get competitive enough to jump out my safety zone and try something a little bit… “out of the ordinary”.
That’s when I spotted the Basil leaves…
Cool Basil Mint Coconut Ice Cream
- 2 cups young thai coconut
- 1/4 warm water
- 1/4 cup fresh coconut water
- 2 basil leaves
- a few mint leaves
- 14 drops Vanilla NuStevia (or more for extra sweetness)
- 1 pinch celtic sea salt (optional)
- 2 tsp raw coconut butter, or 1 tsp raw coconut oil (totally optional)
- enough ice until the consistency is desirable