Tuesday, December 30, 2014


This recipe is a favourite adapted version of a recipe by the lovely The Kitchy Kitchen. It is so utterly creamy and delightful, even in the cold winter months. I often don't enjoy cold treats during the Winter as I'm already constantly freeing, but the coconut base makes it a heavier sorbet—almost like a dairy-free ice cream—which in turn feels a little more nourishing than other cold desserts. 

Coconut is also a great source of saturated fats that fortify, tone, + firm skin cells, plumping them from the inside out. Boasting with vitamins such as Vitamins C, E, B vitamins as well as iron, selenium, calcium, and phosphorus, coconut is a perfect skin food. It provides anti-aging benefits as well as moisture that is so desperately needed with the drying Winter air. Scoop out to your heart's and stomach's content + nourish your cells . . .

COCONUT SORBET|raw, vegan, paleo
1 cup gum-free coconut mylk
1 cup homemade almond mylk
1 cup gum-free coconut cream 
¼ cup coconut sugar
¾ cup toasted coconut or homemade | toast unsweetened coconut for 10 minutes at 350 °F
½ teaspoon Quantum pink salt
1 tablespoon pure vanilla extract
Sprinkling of cinnamon, cacao nibs, + tocos | optional

Don't fret if you don't have an ice cream maker! Here is a guide by David Leibovitz to making ice cream without an ice cream maker . . .

Combine all the ingredients in a large pot and bring it to a simmer over medium heat for 15 minutes. You could strain this mixture, but I like keeping the coconut chips in. Let it cool down and place in the refrigerator overnight. In the morning, process the mixture in your ice cream maker as per the manufacturer's guide. Transfer to a glass container + freeze for at least two hours. I love serving it with raw cacao nibs and a dusting of cinnamon + tocos, which provide extra radiance-boosting and connective tissue-supporting vitamin E! Enjoy . . . 

photo courtesy of Domaine