Have you been dreaming of new concoctions made from the canned coconut milk I whipped last week? I had one can left in my refrigerator from making the whipped coconut milk recipe.
While making real peach home-made ice-cream for our family on July 4th, I decided to treat myself to a healthier version.
I mentioned last week that PAM (Painter Artist Mom) doesn’t tolerate dairy. She’s always looking for dairy-free recipes that replace anything that’s normally a dairy version.
This recipe used natural sugar in the form of pure maple syrup – plus fresh peaches blended into a puree, one can of unsweetened coconut milk, and an egg,. Easy-peasy, right?
Whisk everything together (except the peach puree) over medium-low heat until all the coconut milk lumps dissolve.
Once you see no more lumps and the liquid steams, turn the heat off. You don’t want to boil this. Set aside to cool
Puree fresh pealed and seeded peaches in a blender or food processor.
Add the cooled coconut milk mixture and whirl it around to blend.
Pour it into your sorbet (or ice-cream) maker and let ‘er rip.
Doesn’t that look delicious?
Yep. It is. 🙂
Here’s your recipe for printing. 🙂
- 1 (13.5-oz.) can unsweetened coconut milk
- ⅓ cup pure maple syrup
- 1 large egg
- 3-4 fresh peaches - enough for 1-1/2 cups peach puree
- Whisk together the first three ingredients. Stirring continuously, heat over medium-low heat until it steams. Do not let it come to a boil. When mixture steams, remove immediately from heat and allow to cool for 30 minutes.
- While mixture is cooling, puree fresh peeled peaches in the blender or food processor. When heated mixture has cooled, add to peaches and blend well.
- Pour mixture into ice-cream freezer, sorbet maker, or pop-cycle molds.
- When frozen, enjoy!
I have another recommendation. If you freeze the leftovers in just any old container, it’s hard to scoop without thawing for a good while.
So, yes, dream cycle it is! How are you keeping cool?