I took my favourite coconut and lime sorbet recipe, added avocado to it, and then turned it into soft serve. Avocado and lime are perfect flavour partners and they both go so well with coconut so the end result is an ultra-refreshing vegan tropical ice cream that is set to impress. The avo adds a lovely smooth texture without altering the flavour too much.
I’m busy making up for a lifetime of not liking coconut and thoroughly enjoying this food adventure. I literally could not stand it in any form other than milk, cream or water (and that preferably fresh from the fruit). Coconut is amazing in so many recipes like:
Bill Grangers lime & coconut delicious
This soft serve recipe is vegan – not by intention but I’m happy that it is. It’s really more of a sorbet than an ice cream as you kind of need cream for that and this is essentially all fruit. Avocados are a fruit even though we tend to associate them with savoury recipes but they can go either way.
I toasted my own coconut flakes because it’s so easy to do and you save a load of cash by doing it yourself. I buy bags from my local Asian supermarket and bake them for about 8 – 10 minutes at 180 C / 350F. They are perfect as a garnish for this sorbet and also great for snacking on or adding to your granola.
You can make this in an ice cream machine and then pipe the soft serve once it’s out the churner and after its settled in the freezer for about 10 minutes. Otherwise, you can make this without the need for a churner by following the instructions in the recipe. You will need a fairly decent food processor though. All the ice crystals will need to be broken down.
* The avo should be ripe but not too soft. So kind of like the avo at its peak if you know what I mean. It should be green and have no brown spots on it, which cause bitterness.
Recipe – makes about 2 cups
- 150ml / 2/3 cup water
- 115g / ½ cup sugar
- 3 limes (zest from 2 and juice from 3)
- 1 x 400ml can coconut milk
- ¾ cup avocado flesh
Bring the water and sugar to the boil in a small pot until the sugar has dissolved. Allow the syrup to cool. Finely grate the green part of 2 of the limes and squeeze the juice from 3 and add this to the syrup. Add the coconut milk and stir.
Once this has cooled, process this in a small food processor with the avocado until you have a very smooth and soft mixture. It should be the thickness of whipped cream and almost a spreadable consistency.
If making by hand:
Pour the whipped mixture into a Ziploc bag. Place the bag on a tray and flatten out and seal. Freeze the bag for a few hours or overnight. Once frozen, remove from the bag and break into chunks into the bowl of a food processor. Whiz the processor for 30 seconds or until smooth. You may need to let it soften a little at room temperature before processing through the machine.
To keep it solid, scrape down the bowl of the food processor with a spatula and decant into a metal container. Smooth the surface and freeze until solid and you are ready to serve. Otherwise, decant this into a piping bag with a large nozzle (I used a 16mm nozzle) and pipe it into your serving dish or cone.
If making with a machine:
Pour the mixture into the ice cream machine and churn until it is a scoopable consistency. Remove and freeze until ready to serve. (to make soft serve, serve it while it is still soft)
A few of my other fave ice creams with coconut:
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