Last week, in celebration of a friend’s natal anniversary, I whipped up a lovely coconutty frozen concoction inspired by some of his favorite flavors: mango, ginger and cinnamon. What began as an orgasmic sorbet flavor, became a doubly rich textured pleasure on a spoon with all that coconuttiness. It went a little like this for #larkday:
Mango-mango–ginger–cinnamon–coconut-cubed ice cream dreamy
2 cans of coconut milk
1/2 cup coconut oil
1/2 cup coconut butter
pinch of salt
1/4 cup coconut flakes
1/4 cup raw honey
1 large bag of frozen mango chunks (organic)
1 large fresh mango (or 2)
1.5″ of fresh ginger
2-3 teaspoons of cinnamon (more or less, depending on overall marriage of flavors)
1. put all items in blender + blend until smooth
2. pour into ice cream maker (may have to do 2 batches) until firm and freezy
3. spoon up and serve with a hammock.
