Vegan Cherry Coconut Ice Cream


vegan cherry coconut ice cream 2

 I’ve tried my hand at vegan ice cream before (check out this vegan Cherry Garcia), but recently I’ve been blending up all kinds of different ice cream-esque creations (including my favorite adult beverage as of late involving watermelon and tequila). Today, we’re making Vegan Cherry Coconut Ice Cream with fresh coconut, cherries, and ice.

Let’s talk coconuts. You can buy them young or mature; mature are the brown variety you probably picture when thinking of this fruit. They contain less water and have firmer meat than the young variety. In nature, young coconuts have an outer green shell. You can find them in the refrigerated produce section at grocery stores. They’ll be tan (the outer green shell will have been removed), wrapped in plastic, and will look round with a pyramid-shaped top. Inside the outer tan shell is another inner brown shell which is what actually contains the coconut meat. You need to cut through this outer tan husk and then crack open the inner brown shell to get to the meat and water. If you’ve never cut into one before, this video will help.

vegan cherry coconut ice cream

This may seem like a lot of work but is so, so worth it. (Fresh coconut water is one of the best things ever!) Plus, check out these impressive coconut health benefits:

  • It helps with digestion and absorption of nutrients.
  • It improves good (HDL) cholesterol, which helps with heart health.
  • It helps to keep skin and hair healthy (and is also a fantastic moisturizer in oil form).
  • Coconut water is low in calories and packed with electrolytes, which help to keep our bodies properly hydrated.
  • Coconut meat helps to restore harmful oxidative tissue damage.
  • Coconuts are satiating, helping you to feel satisfied and full.

Enjoy the recipe!

Vegan Cherry Coconut Ice Cream
Author: Lauren Vacula,
Serves: 4
  • meat from 1 young Thai coconut
  • 1 cup ice
  • 1/4 cup coconut water (from coconut) or coconut milk
  • juice from 1 orange
  • 1/2 cup frozen pineapple
  • dash of salt
  • 1 tbsp maple syrup or a few drops stevia to sweeten
  • 1/2 cup frozen pitted bing cherries
  1. Combine coconut meat through maple syrup or stevia in a high-speed blender.
  2. Blend until fully combined. If using a Vitamix, use tamp to push ingredients down and blend until you’ve reached an ice cream consistency. If the mixture is too thick and getting stuck, add another splash of coconut water or milk.
  3. Add frozen cherries, blend for about five more seconds or just until cherries are incorporated.
  4. Serve immediately.
Calories: 179 Fat: 3.2g Carbohydrates: 37.7g Sugar: 21.3g Fiber: 3.4g Protein: 2.7g
Nutrition information does not include maple syrup.

vegan cherry coconut ice cream 1

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