Dragon Fruit and Coconut Cream Sherbet
the Vegan Version
I thought I was due for another play date with the coveted (borrowed)
ice cream machine. And when I ran across these stunning Dragon Fruit
(pitaya) I instantly knew they were destined for a sweet treat.
I am using the term sherbet or sherbert a bit loosely here, as our "cream"
is coconut milk and not the traditional dairy based cream/milk. So our
sherbet is a non dairy version and by distinction vegan.
Since I was in the mood to play, OK I know I'm always playing with
my food, but this was more experimental so to speak. I wanted
to give this baby a full tropical feel, and so I thought I'd try
whipping coconut milk instead of cream...the result?
Silky creamy goodness!
I am using the term sherbet or sherbert a bit loosely here, as our "cream"
is coconut milk and not the traditional dairy based cream/milk. So our
sherbet is a non dairy version and by distinction vegan.
Since I was in the mood to play, OK I know I'm always playing with
my food, but this was more experimental so to speak. I wanted
to give this baby a full tropical feel, and so I thought I'd try
whipping coconut milk instead of cream...the result?
Silky creamy goodness!
What you will need:
2 ripe dragon fruit
1 lemon, juiced
2-3 tablespoons lemon zest
14 ounces coconut milk
2 tablespoons coconut flour
1/2 cup evaporated cane juice or raw sugar
1-2 pinches sea salt
Blender or food processor
Hand mixer or wire whisk
Ice cream machine
2 ripe dragon fruit
1 lemon, juiced
2-3 tablespoons lemon zest
14 ounces coconut milk
2 tablespoons coconut flour
1/2 cup evaporated cane juice or raw sugar
1-2 pinches sea salt
Blender or food processor
Hand mixer or wire whisk
Ice cream machine
Lets get freezing:
Begin by puréeing dragon fruit and lemon juice in a blender
or food processor. Then fold in lemon zest and chill completely.
Next place coconut milk into a chilled bowl and whip until thickened.
Add sugar and coconut flour a little at a time continuing to whip until
you achieve a creamy whipped like texture.
Fold chilled purée into your coconut cream and gently incorporate.
Place in ice cream machine and follow your manufactures guidelines.
Note: For soft serve texture serve immediately or freeze for up to
2 hours. For a firmer texture freeze for several hours to over night.
Begin by puréeing dragon fruit and lemon juice in a blender
or food processor. Then fold in lemon zest and chill completely.
Next place coconut milk into a chilled bowl and whip until thickened.
Add sugar and coconut flour a little at a time continuing to whip until
you achieve a creamy whipped like texture.
Fold chilled purée into your coconut cream and gently incorporate.
Place in ice cream machine and follow your manufactures guidelines.
Note: For soft serve texture serve immediately or freeze for up to
2 hours. For a firmer texture freeze for several hours to over night.
Enjoy~
Alisha ~ Magic of Spice
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