STRAWBERRY “FROYO”
SERVES 4 PORTIONS
1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)
2 cups (480 ml) fresh strawberries, stems removed and cut into pieces
3 to 4 tbsp maple syrup or another sweetener
NUTRITIONAL VALUES
Calories: 499kcal
Fat: 5g (0.7g S.Fat)
Carbs: 96.6g
Protein: 15.2g
Sugar: 3.1g
Sodium: 231mg
METHOD
Scoop the thick white cream from the can of coconut milk into a blender. Blend in the strawberries and maple syrup until smooth. If desired, taste and add more sweetener.
With an ice cream maker: Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw before serving.
Without an ice cream maker: Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes. Scoop into serving bowls, then serve and enjoy!
With an ice cream maker: Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw before serving.
Without an ice cream maker: Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes. Scoop into serving bowls, then serve and enjoy!
