P F Q V GF
1½ cups frozen mango, divided 1½ cups frozen pineapple, divided 1 13.5-oz BPA-free can coconut milk, chilled overnight ½ cup pure maple syrup 1 tbsp pure vanilla extract ½ cup strawberries, chopped
1. Chop one-third of each mango and pineapple into smaller pieces and set aside for garnish.
2. Open chilled can of coconut milk and remove cream (cream will have separated from water). Reserve liquid for another use.
3. To a blender, add coconut cream, maple syrup and vanilla and blend until well incorporated. Add remaining two-thirds each mango and pineapple and blend on medium, scraping down sides, until incorporated but not completely smooth (there should be coarse chunks of fruit left).
4. Transfer mixture to a 9 x 5-inch loaf pan; garnish with reserved mango and pineapple, along with strawberry. Cover tightly with a lid or eco-friendly beeswax wrap and freeze for 4 to 5 hours, or overnight. Remove from freezer, scoop and serve immediately.
PER SERVING ( ⁄ of recipe): Calories: 233, Total Fat: 11 g, Sat. Fat: 10 g, Monounsaturated Fat: 0 g, Polyunsaturated Fat: 0 g, Carbs: 33 g, Fiber: 2 g, Sugars: 25 g, Protein: 2 g, Sodium: 13 mg, Cholesterol: 0 mg