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– Two 15-ounce cans full-fat coconut milk, divided
– 3/4 cup coconut raw sugar
– Pinch salt
– 2-1/2 Tablespoons arrowroot
– Organic shredded coconut, toasted
Combine all but 1/4 cup of the coconut milk, sugar and salt in a saucepan. Bring to a simmer over medium heat. In a small bowl, whisk together the arrowroot and the remaining 1/4 cup of coconut milk until smooth. Add to the saucepan and cook, stirring constantly, until the mixture thickens.
Remove from heat and let cool to room temperature. Cover and chill at least 3-4 hours, or up to 24 hours.
You can add chocolate chips or fresh fruits and toasted coconut in the mix.
Freeze the mixture in an ice cream maker according to the manufacturer’s instructions.