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Frozen Strawberry Coconut Cream
YIELD: 2 TO 4 SERVINGS PREP TIME: 10 MINUTES TOTAL TIME: 3 HOURS, 10 MINUTES GLUTEN-FREE, EGG-FREE, DAIRY-FREE, SOY-FREE, RICE-FREE, CORN-FREE
This only needs to be in the freezer for 2 to 3 hours. If it freezes solid, let it rest on the counter until it thaws enough to scoop out easily.
1 cup coconut milk 1 teaspoon freshly squeezed lime juice 2 to 3 teaspoons of honey 1 vanilla bean split and scraped ¼ teaspoon of peeled, finely grated ginger ⅛ teaspoon salt 1 cup strawberries, hulled and halved
1. In a food processor, blend together the coconut milk, lime juice, honey, vanilla bean seeds, ginger and salt for approximately 30 seconds. 2. Add in the strawberries and pulse the food processor until desired consistency is reached, with either chunks of strawberries or blended smooth. 3. Pour the mixture into a shallow glass pan, cover with plastic wrap and place in the freezer for 2 to 3 hours. 4.Top with extra strawberry slices before serving, if desired.
NUTRITION PER SERVING: CALORIES: 220, FAT: 19G, SATURATED FAT 17G, CHOLESTEROL: 0MG, SODIUM: 110MG, CARBOHYDRATES: 14G, FIBER: 3G, SUGARS: 10G, PROTEIN: 2G