Amanda found this recipe in the book by Kim Barnouin, Skinny Bitch, Ultimate Everyday Cookbook and we are always looking for vegan recipes to try. This one seemed good for summer.
Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. They also act as a “nutrient booster” by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit.
Coconut is an excellent source of manganese, and contains 60 percent of the recommended daily intake of that mineral. It is also contains 11 percent of the recommended intake for iron, 9 percent of phosphorus and 8 percent of potassium. There are trace amounts of other nutrients in coconut, including zinc, calcium and magnesium. Coconut is rich in protein and it’s meat contains lauric acid, which helps fight bacteria from intestinal parasites and wards off countless infections ranging from HIVto the common cold. Coconut water helps the kidney and bladder maintain proper functioning. Eating coconut helps fight gas, constipation, ulcers, and other digestive and stomach ailments. Coconut also supports thyroid function and can help prevent goiter (an enlarged thyroid) because it naturally contains iodine. Coconut has even been shown to protect the body from cancer and osteoporosis, dissolve kidney stones, reduce epileptic seizures, and reduce symptoms associated with pancreatic disorders.
- Lime Juice
This recipe was a big hit with the whole family. It was super creamy, smooth and full of flavor.
- 1 cup water
- 1 cup sugar
- 2 tablespoons lime zest
- 3/4 cup freshly squeezed lime juice
- 3 avocados, peeled, seeded, and chopped
- 1 (8.5 oz.) can cream of coconut (I found it by the alcoholic drink mixes)
- 1 tablespoon salt
- In a medium saucepan, combine the water and sugar and cook over high heat. Bring to a boil, reduce the heat, and simmer until the sugar has dissolved, stirring frequently.
- Remove from the heat an set aside. Stir in the lime zest and chill in the refrigerator for at least an hour.
- Meanwhile, place the lime juice, avocados, and cream of coconut in a food processor and blend until smooth.
- Add the chilled lime syrup and pulse to combine.
- Pour into an ice cream maker and follow the manufacturer’s directions.
- Serve immediately or store in an airtight container in the freezer.