• 12May

    The Benefits of Coconut Water, Plus How to Ferment It


    This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!

    Coconut Water

    I’ve never really paid much attention to coconuts. After all, I live in Northern California. Coconuts don’t exactly grow around here. I remember my grandfather buying one and cracking it open when I was little. It was a complete novelty. Then came the start of my real food education and my new love for coconuts!

    No doubt coconut products will stay a staple in our house long after we have graduated from GAPS. Coconut water is one amazing coconut product that has proven to be an extremely pivotal part of the healing journey in our home.

    What are the benefits of coconut water?

    The clear liquid from the middle of a young, green coconut has a long list of benefits. Coconut water is full of magnesium, potassium, and sodium, making it fantastic for oral re-hydration therapy and preventing dehydration. In fact, it has the highest concentration of electrolytes of anything found in nature, and in the event of an emergency can be put directly into an I.V. Soldiers serving in remote areas of the Pacific during World War II were saved using coconut water.

    Coconut water is antibacterial, full of amino acids, helps to remove toxins from the body, and kills intestinal worms. It contains high levels of cytokinins which support cell division and cell regeneration. Even the United Nations Food and Agriculture Organization has jumped on board in support of coconut water benefits. More than ten years ago it was granted a patent for a bottling process that preserves its nutrients, saying that it “contains the same five electrolytes found in human blood”.


    How do you source coconut water?

    Once a young, green coconut is cracked and the inside hits the air, the water begins to deteriorate rather rapidly. If bottled properly, it will stay fresh from 10 days to 3 weeks. And regardless of what labels read, it’s on it’s way out when it turns from clear to pink. This means you have to pay attention to how the coconut water is packaged to know if it is worth the money or just a dead, sugar drink inside.

    In short, if it comes in a can, if it comes in a tetra pac, or if it comes on the shelf and not refrigerated, there’s a 99% chance it is pasteurized, dead, and not worth the money. It needs to have been packaged in a way that it was not heated. Anything shelf stable is going to need either a preservative, or have been pasteurized.

    If you can source a young, green coconut, you can harvest the water yourself. You want coconuts that are in the same quality as when they came off the tree. I had a super hard time finding any that were truly raw. If they are big and green, that is perfect. If they have been shaved and are white, they are most likely sprayed in order to preserve them.

    I was not able to find an organic coconut in all of Northern California. And growing my own young, green coconuts simply isn’t an option for me. While California is full of imported palm trees (often planted next to pines), coconut trees just aren’t going to happen. It’s this stubborn climate thing that doesn’t allow them to grow.

    In the end, I found two sources of coconut water that appear to be entirely raw and preserved properly. They are Exotic Superfoods and Harmless Harvest. My personal favorite is Exotic Superfoods because it comes frozen.

    Why would you ferment coconut water?

    Coconut water is very high in sugar. If you have trouble with yeast, it may not be a good idea to drink raw coconut water without fermenting it first. In order to capitalize on its amazing healing benefits but not add to the yeast issues, we chose to ferment it at first. Fermenting coconut water eats up the residual sugar, resulting in a vinegary like beverage. Watch out, though. Like other probiotic foods, it is wise to introduce it slowly.

    If you would like to give fermented coconut water a shot and not have to make it yourself, I know of one quality brand for purchase — Body Ecology’s Cocobiotic. If you want to make ferment it yourself, it’s really easy!

    How to Make Fermented Coconut Water

    Warm coconut water to 100 degrees. Place in a fermenting jar and add probiotic for starter. For 12 ounces of coconut water I add approximately ¼ teaspoon probiotic. I have successfully used both Biokult and Gutpro. Mix with a wooden spoon and put on a lid. Put it in a warm location and wrap jar with a towel to keep the light out.

    Depending on the warmth of your home, it takes an average of 3 days for fermented coconut water to be ready. It is ready for drinking when there is no residual sweet taste left, and the water starts to bubble like a true ferment. There should be a small layer of white foam on the top, and the water will turn cloudy. It should have a vinegar tang with a coconutty aftertaste.

  • 02May


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  • 11Apr

    Cinnamon Coconut Kefir Water New


    Cinnamon coconut water kefir is one of the easiest beverages to make for vibrant health. If you’re dealing with low energy, blood sugar issues, excess weight, sugar cravings, and digestive issues, coconut kefir will help you heal. This wonderful fermented beverage is rich in beneficial bacteria, enzymes, vitamins, and minerals that are crucial for digestive and immune system health.

    I love making both raw milk kefir and coconut water kefir. I also like using nut and seed milks like walnut, coconut milk, or pecan to make different types of kefir and they are all delicious!  Coconut water kefir is one of my favorite healing beverages because it tastes so refreshing and light. This kefir is perfect for anyone who can’t enjoy milk kefirs.  When I took the Alcat test and found out I couldn’t have dairy for 6 months, I consumed a lot of coconut water and coconut milk kefir and it really helped me feel so much better!

    Cinnamon coconut water kefir is easy to make especially if you have access to young Thai coconuts. These coconuts have a white outer shell. If you can’t find young coconuts in your area, you can use high quality raw coconut water to make your kefir. This is the brand I use when I can’t find young coconuts in the store.  Once you get your coconut water, you will ferment it with kefir bacteria cultures to create a bubbly, tangy drink that will help heal your digestive system, cut sugar cravings, detoxify your body, support your endocrine system, and strengthen your immune system.

    How to Open Young Coconuts

    • Place one of your coconuts on a towel and turn on its side so that the pointed end faces your knife hand. Use the knife to saw the pointed top down until you see the light brown inner husk.
    • Set the coconut up on its flat bottom and use the edge of the knife to poke an opening in the brown husk. Cut open a hole and pour water into a sterilized glass jar. Scoop out the white meat with the back of a large spoon and freeze meat in airtight containers to use in other recipes.

    Here are two good videos to show you how to open a coconut. The first video uses a large butter knife to open the coconut. The second video uses a cleaver to open the coconut.  See which method you prefer when you click on the video links.

    My recipe today is a simple twist on the basic coconut water kefir recipe. I added a cinnamon stick to the recipe to create a delightful cinnamon flavored coconut water kefir. Ceylon Cinnamon has some fantastic health benefits so adding it to your kefir will create an even more powerful healing drink.

    If you want to try some more of my fermented recipes, please check out my yummy pomegranate pineapple water kefir and purple cabbage and apple sauerkraut. Click the links below to see the recipes.

    Fermented Purple Cabbage and Apple Sauerkraut

    Pomegranate Pineapple Water Kefir

    Also check out these tasty recipes to help with pain relief, fighting inflammation, and helping you avoid catching a cold or the flu.

    Pain Relief & Inflammation Fighting Pineapple Cherry Turmeric Smoothie

    Cold & Flu Fighting Apple Green Tea Turmeric Tonic

    Share this recipe with family and friends and let’s all get healthy and radiant together!


    Cinnamon Coconut Kefir


    Cinnamon Coconut Water Kefir

    Vegan, Vegetarian, Paleo, Gluten-Free, Dairy-Free

    Makes 1-quart


    4 cups young coconut water—use 3-4 young coconuts

    4 tablespoons rehydrated water kefir grains or 1 packet of kefir starter

    1-Quart sterilized glass jar with lid

    1 Ceylon cinnamon stick (my favorite cinnamon sticks)


    1. Pour the room temperature coconut water  into the glass jar. Add the kefir grains and the cinnamon stick. You can also leave the cinnamon stick out and add it during a second ferment if using kefir grains instead of the kefir starter. If using the kefir starter, warm the coconut water to 92 degrees F. and pour into the glass jar. Stir in the kefir starter with a  large spoon, add cinnamon stick,  and cover the jar loosely with the lid.

    2. Let coconut water kefir set at room temperature for 24-48 hours. Coconut water kefir is ready when it turns milky white or cloudy, fizzy, and tastes tangy.  After 24 hours, pour a small amount of kefir into a glass and taste. If the kefir is fizzy, milky white or cloudy and you like the taste of the kefir, strain out the kefir grains and cinnamon stick, then place the kefir in the refrigerator for up to 7—14 days. If you didn’t add the cinnamon to the first ferment you can add the cinnamon stick now after you strain out the water kefir grains and do a second ferment for 1 day.

    3.  If you are using the water kefir grains, once you strain them out of the coconut water kefir, you need to store the grains in sugar water made with ¼ cup of organic sugar and 1 quart of pure spring water in a covered container until you’re ready to make another batch of coconut water kefir. I usually just use the kefir grains to make another batch of coconut water kefir right away. If you don’t want to do this, the water kefir grains can stay in the refrigerator for several weeks in the sugar water.

    4. If using the kefir starter, you can remove ¼ cup of the coconut kefir and add to another 4 cups of coconut water to make a new batch.

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  • 06Apr

    Coconut Butter from Scratch | stupideasypaleo.com

  • 19Mar

    Page Liked · Yesterday ·



    Raw Pineapple Coconut “Cheesecake”


    4 dates, soaked until very soft
    1 cup dried organic, unsweetened coconut

    1. Place soften dates and coconut in food processor and process until well blended.

    2. Pat into the bottom of an oiled 7 1/2 inch spring form pan.


    2 1/2 cups young Thai coconut flesh (about 5 young coconuts)
    1/4 cup coconut water (from the coconuts)
    1/3 cup raw agave nectar or liquid sweetener of choice
    1 cup coconut oil, softened
    2 cups fresh pineapple chunks, separated

    1. In high-speed blender, pureé the coconut flesh and coconut water together until smooth.

    2. Add the agave, coconut oil. You want this to be quite smooth so blend away until it is.

    3. Add 1 cup of the pineapple chunks. Blend until incorporated.

    3. Pulse the remaining pineapple chunks in the food processor until well chopped. Drain.

    4. Stir the pineapple into the coconut mixture, pour over crust and let set up in the refrigerator for 4 hours. Move to freezer and leave until firm.

    *You will want to remove 10 minutes before serving to let the “cheesecake” soften a little.

    Serves 8-10

    Source: http://www.rawmazing.com/

  • 15Jan

    Date-Cherry-Ginger-Orange-Coconut Bars with Cacao and Chia

    This Recipe is :

    Dairy FreeVegan


    • 1 cup almonds
    • 1 cup dates, roughly chopped
    • 1/2 cup dried tart cherries
    • 1/4 cup crystallized ginger
    • 1 cup dried, unsweetened coconut flakes
    • 1 tsp. vanilla extract
    • zest of 1 orange
    • 2 tbsp. fresh orange juice
    • 1 tbsp. cacao nibs
    • 1 tbsp. chia seeds


    1. Line a 9″ x 9″ pan with parchment paper.
    2. In the bowl of a food processor, finely grind the almonds.  Add the dates, cherries and ginger and process a few times just to break everything down.  Add the remaining ingredients and process until everything is in small bits.  If the mixture is not coming together, add a tablespoon or two of water.
    3. Dump the mixture into the prepared pan and gently spread and pat it out until it reaches all sides and is fairly even.  Place in the refrigerator for a few hours before slicing.  I wrap mine in parchment paper and store in the refrigerator.


    CoconutGingerRaw Cacao



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  • 25Nov


    Coconut oil is an absolute miracle ingredient and an all-around superfood. It’s usually thought of as a food full of important vitamins, minerals and fats. But coconut oil isn’t just great in the kitchen — it’s also a rock star beauty ingredient.

    I always have a pot of it in my bathroom as it has so many amazing properties that help your whole body glow. I use it as a moisturizer, hair mask, makeup remover, exfoliator, nail softener, lip balm and a bath time wonder. It’s a serious all-rounder! Just make sure to use raw, unrefined, virgin, organic coconut oil.


    Coconut oil acts as a sweet, smooth, tropical-smelling lotion that works as an amazing moisturizer.

    I use it on my face and body before bed, and find that I always wake up looking fresh the next morning with my skin looking happy. Coconut oil is full of microbial and antifungal properties that help skin heal itself, whilst all it’s vitamins and healthy fats nourish, plump and moisturize the skin.

    As a body moisturizer, it gets rid of dryness, especially around areas like cracked feet, elbows or even eczema patches. It’s the perfect answer for soothing cracked, dry lips in the winter and even sunburns in the summer, as its so deeply moisturizing. The vitamin E content also helps reduce the appearance of scars so if you ever burn yourself, be sure to smother the burn area in coconut oil!

    Hair Mask

    I also use coconut oil as a hair mask to deeply condition and soften the ends of my hair. I add a spoonful to my ends and then try to leave it on overnight, but even ten minutes makes a difference. It instantly revives dry, limp hair and leaves it looking bouncy and beautiful.

    If you’re prone to dandruff or a particularly irritated scalp, massaging a Tbsp into your scalp for a few minutes will help calm and revitalize your hair roots for happier locks and a healthier head. Though it’ll need a few rounds of shampooing to fully wash out, it’s worth it!

    Makeup Remover

    The next use for coconut oil is as a makeup remover. I just add a pea-sized amount to my eyes and gently rub it in to take off all eye makeup. Trust me, even waterproof mascara stands no chance! It melts away any makeup, meaning you’ll never again wake up with panda eyes in the morning!


    I mix coconut oil with brown sugar for a completely natural body scrub. It gets rid of all lumps, bumps and dead skin from your body while leaving it feeling soft. It also moisturizes your body as you scrub, which is an awesome added bonus.


    Coconut oil also feels lovely rubbed into your cuticles and nail beds before bed, especially if you’ve been wearing nail polish.


    I use coconut oil to soothe and moisturize cracked or dry lips in the winter and even sunburn in the summer.


    A spoonful of coconut oil in your tub helps create a perfect bath. It infuses the water with a calming scent while also moisturizing and nourishing your body as your soak. Your skin will feel soft and velvety when you get out, especially if you’re exfoliated also. Just add a spoonful into the hot water and swirl it around before you slip in.

    Any beauty-based uses for coconut oil I’m forgetting? Let me know how you use it!

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  • 25Nov


    Welcome Green Monsters! We’re your online guide to making conscious choices that help people, animals and the planet.

    Health Monster

    Health Trick: How Soaking Your Oats With Coconut Yogurt Changes Everything

    Overnight oats are not a new trend or hard to make, as you probably already know. You pop some oats in a jar or bowl with chia seeds, your favorite spices, some non-dairy milk and let them sit overnight in the fridge. While this simple breakfast staple is a nutritional and time-saving dream, you can take things a step further and improve the nutrition of your oatmeal with one simple change.

    Why Soak Oats in Yogurt to Begin With?

    Many vegetarians or omnivores enjoy soaking yogurt with dairy yogurt. The purpose behind this being that live, active cultures from yogurt (any kind) help pre-digest the oats, making them more digestible, and the probiotics in the yogurt even “eat” up some of the carbs in the yogurt, making them lower in overall carbs. Even if you’re not dieting and watching carbs (since they’re necessary for good health), the digestive benefits alone from soaking oatmeal with yogurt is huge- it actually makes the entire difference between digesting oats properly or having a sensitive tummy to one of everyone’s favorite breakfast. However, you do not need to soak your oats in dairy yogurt to get these benefits. It’s overall best to avoid dairy (especially if you have GI issues and lactose intolerance.) What you can use instead, is coconut yogurt!

    Why Choose Coconut Yogurt:


    The benefits of coconut yogurt are plentiful and it’s easy to find. You can buy some at the store (choose unsweetened or unsweetened vanilla as the best option) or just make your own! You could also use any other non-dairy yogurt, but coconut is special when it comes to nutrition. Coconut is preferable since it’s not as allergenic as soy, has more fiber than other types, and it gives oats a delightful sweeter flavor, while also supporting your body with beneficial medium-chain-triglyceride fats. Coconut has also been linked to an improved mood just like oats. 

    Here’s how to make your overnight coconut soaked yogurt:

    1. Grab some oats (choose gluten-free if you’re sensitive to gluten). Choose old-fashioned rolled oats (not instant or steel cut) and put them in a jar or your favorite oatmeal bowl.

    2. Add 1 tablespoon chia seeds, some cinnamon, vanilla, stevia or a touch of maple syrup, and even some canned pumpkin, chopped apples, berries, banana, etc. if you want. Cranberries are delightful in the fall and winter, along with pecans and walnuts.

    3. Add 1/2 to one full 6 ounce container (or about 1/2 cup) of coconut yogurt.

    4. Pour 1/2 cup non-dairy milk such as unsweetened almond on top. Coconut would work great too.

    5. Give it all a good stir, seal it or cover it so no air gets in, place in the fridge, and go to bed.

    6. In the morning, you’ll have a thick, delicious bowl of coconut overnight oats that digests seamlessly, keeps you full, and gives you so much energy! (Add coffee and you’re in serious business, friends!)

    • You can leave this soaking for two days, but don’t leave it longer than that since it gets soggy. Make it daily for an easy breakfast on the go, or even enjoy as a filling afternoon snack.
    • Feel free to add nut butter, coconut flour for a cake-like flavor, flax, pumpkin seeds, or whatever else you enjoy in your oatmeal.

    Nutritional Benefits of This Breakfast:

    • Oats contain B vitamins, magnesium, protein, iron, and potassium. One half cup of rolled oats will give you 4 grams of fiber, 6 grams of protein, 2.5 grams of fat, and over 300 milligrams of magnesium and potassium.
    • Chia seeds provide fiber, magnesium, potassium, manganese, omega 3 fatty acids (much more than salmon!), antioxidants, iron, complete proteins, and B vitamins.
    • Unsweetened almond milk contains twice the amount of calcium as non-dairy milk, is fortified with Vitamin B12, and is much lower in calories than cow’s milk.
    • Coconut yogurt provides you with probiotics to support your immune system and healthy fats to fuel your brain.
    • Add-ins like pumpkin, apples, berries, and spices will add even more antioxidants plus vitamins and minerals.

    All of these ingredients are also cholesterol-free and 100 percent cruelty-free! See more of our breakfast ideas for even more plant-based ideas!

    Do you soak your oats with yogurt?


  • 19Nov


    Everything to Know About Coconut Flour: The Grain-Free Superfood

    It tastes a little like cake batter, gives your baked goods the most incredibly tender crumb, and is one of the most nutritious flours of all gluten-free alternative flours out there. Meet coconut flour: the grain-free superfood that belongs in your diet, your pantry, and all your dishes from oatmeal all the way down to vegan muffins and even superfood smoothies. Coconut flour is one of the best ingredients to thicken your recipes, and is incredibly easy to use in a variety of recipes. It doesn’t taste as much like coconut as it does vanilla cake batter, which you’ll easily understand from just one whiff of this flour. Do I have your attention yet?

    The 411 on Choosing the Best Coconut Flour

    Coconut flour is not just for culinary delight (though that’s reason enough alone to enjoy it.) Coconut flour is the new “it” grain-free superfood you have to get your hands on ASAP! But be warned- not all coconut flours are equal. It’s beneficial to choose raw, organic coconut flour when possible since it retains all the live enzymes and other nutrients that coconut contains while other, more processed types of coconut flour may not. Products that are not 100 percent raw are bleached and deodorized, which you can easily see from their brighter, white color. Raw coconut flour has an almost beige tint to it and a much richer scent than highly processed coconut flour does. Products that aren’t organic could be sprayed with pesticides and buying non-GMO coconut flour is important so you know you’re getting the real deal and not a genetically modified product. Just be sure to refrigerate your raw coconut flour to preserve the natural nutrients and prevent spoilage.

    Why Raw Coconut Flour is a Superfood

    1. Great Grain Replacement

    Grains are a healthy food, however, for many, they’re simply intolerable. While whole grains provide key B vitamins, fiber, and protein, some people just don’t digest them well. Coconut flour lends more fiber per two tablespoons than any 1/2 cup serving of grains, more protein, and many of the same B vitamins, along with potassium and magnesium.

    2. Protein

    As mentioned, coconut flour is filled with protein! Just 1/4 cup provides 7 grams of protein for only 120 calories compared to oats and quinoa, which both provide the same amount of protein for over 160 calories.

    3. Antimicrobial

    Coconut is a well-known antiviral agent, thanks to the lauric and caprylic acids it contains. Both have been linked to improving immune health and warding off harmful bacteria, fungi, yeasts, and viruses.

    4. Good for the Brain and Body

    Coconut flour retains the beneficial medium chain triglyceride fats that whole coconut contains. These fats, also known as MCT fats, are well-absorbed and easily processed by the liver where they’re used for energy and metabolism instead of for fat storage. MCT fats and coconut have specifically been linked to better brain health, including improved mood, memory, and focus. Coconut, unlike butter, is also cholesterol-free, despite containing saturated fats.

    5. Beneficial for Blood Sugar

    Because coconut is rich in fiber and protein, it’s incredible for balancing blood sugar levels. Per 1/4 cup, you’ll receive 12 grams of fiber, 7 grams of protein, only 3 grams of fat, and 120 calories. Those numbers beat out any grain and most other sources of non-soy plant-based proteins for that matter. Protein and fiber are beneficial for blood sugar levels because they both slow down the release of sugars into the bloodstream. Speaking of sugar, coconut flour is very low in sugar and carbohydrates compared to most all grain-based flours and all other grain-free alternative flours. After the fiber is subtracted from the overall carbohydrate count, coconut flour only has 1 gram of carbs total per 2 tablespoons, which comes only from the natural sugars found in coconut meat. Protein and fiber in coconut also contribute to a higher sense of satiety, which will help keep you fuller longer.

    How to Use Coconut Flour

    Coconut flour can be used in almost anything you can think of! Try out some of these awesome suggestions:

    (1) Stir 2 tablespoons into oatmeal to thicken it, make it creamier, and enhance the natural sweetness found in oats. Or, use it in quinoa and millet porridge for a grain-free option. Coconut flour gives your porridge a delicious cake-like flavor that’s fantastic! Just add a little more non-dairy milk so it dissolves properly.

    (2) Add 1/4 cup coconut flour to your smoothies to use as a protein supplement, or just to add more taste and a thicker texture.

    (3) Stir it into hot soups to thicken and give your soups a bread-like consistency. Think of it as a grain-free alternative to pot-pie!

    (4) Bake biscuits with it and coconut oil as a replacement to regular flour and dairy butter.

    (5) Make an instant pudding with it using coconut flour, non-dairy milk, ground flax, chia, vanilla extract, and some vegan yogurt. Add some stevia if you need extra sweetness without the need for added sugars.

    (6) Make grain-free breakfast dishes like coffee cake, muffins, and pancakes.

    Things to Know About Baking With Coconut Flour:

    • As mentioned, coconut flour is an incredible thickener due to its high protein and fiber content, so be sure you’re aware of this before using it in your recipes. You’ll only need 1/2 the amount of coconut flour you would of regular flour, and will need to double the amount of egg substitute you use. Add a touch of baking soda if it’s not called for. This will help your goods rise well without the use of gluten flours and eggs. These Holiday Chocolate Coconut Cookies  and Coconut Flour Gluten-Free Brownies are two great ways to try coconut flour out.
    • Coconut flour also absorbs liquid to a much greater extent than other gluten-free flours. You’ll need to double the liquid called for in the recipe so it will work correctly.
    • Be sure to sift your coconut flour in a bowl with fork with the other dry ingredients before baking with it, so it will blend evenly with other ingredients.
    • Try it in a raw recipe if you don’t enjoy baking with it. Coconut flour works well in truffles, and a variety of other coconut-based recipes.

    Give this new superfood flour a try this week. You won’t believe how much you’ve been missing out on!

    Image Source: Heather McClees

  • 27Oct

    Today I’m actually going to share two different ice cream recipes – Coconut and Cool Mint. They are both sweetened with stevia, and also include a little vegetable glycerine to make them ‘scoopable’.  Note that it’s easiest to make them with an ice cream maker at home. Try them and tell me which one you prefer!


    Coconut Ice Cream

     Ingredients (2 to 3 servings)

    • 2 cups coconut milk
    • 2 Tbsp. vegetable glycerine
    • 1 tsp. alcohol free vanilla
    • 1/2 tsp. or 1 packet powdered stevia
    • 1/8 tsp. salt
    • Toasted coconut flakes as garnish


    In a medium bowl, add coconut milk, vegetable glycerine, alcohol free vanilla, stevia and salt, whisk is combine. Pour coconut milk mixture into an ice cream maker, following the manufacturer’s instructions. Churn until the ice cream is just set, about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Garnish with toasted coconut flakes.

    Cool Mint Ice Cream

    Ingredients (2 to 3 servings)

    • 2 cups coconut milk
    • 2 Tbsp. vegetable glycerine
    • 1 tsp. alcohol free mint flavoring
    • 1/2 tsp. or 1 packet powdered stevia
    • 1/8 tsp. salt
    • Fresh mint leaves as garnish


    In a medium bowl, add coconut milk, vegetable glycerine, alcohol free mint flavoring, stevia and salt, whisk is combine. Pour coconut milk mixture into an ice cream maker, following the manufacturer’s instructions. Churn until the ice cream is just set, about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Garnish with fresh mint leaves.


See my new site at RomaineCalm.com for recipes, travel tips, spanish word of the day and many pics of my journey!