Calories
536kcal
Sugar
37g
Fat
38g
Carbs
44g
Protein
12g
Ingredients
- A handful of Blueberries
- 1 can of Organic Coconut milk (You can also make this from scratch)
- 3/4 cup of Condensed milk
- 1/2 of a large guava
- 1/2 cup of crushed peanuts (for garnishing)
Preparation
- Place the can of coconut milk in the freezer and allow to solidify. (This could take 4-6 hours depending on the temperature of your freezer)Take out the can of coconut milk and open it completely. The milk and coconut water would have separated and the coconut water part would be clearer than the milk. With a very sharp knife, cut through the frozen coconut milk to separate the milk from the coconut water.
- Place the frozen coconut milk part in the blender.
- Pour in your condensed milk and chopped de-seeded guava.and blend for about 3-5 minutes at intervals.
- Pour in a bowl, pour in your blue berries, stir in and pop it in the freezer.Allow your coconut ice cream to freeze for about 3-6 hours and serve garnished with the crushed peanuts.
