I don’t know about you, but It’s starting to feel a lot like summer to me. The weather’s getting warmer, the air is getting dryer, and I’m seeing a lot more tank tops and shorts. That’s why I figured it was time to make everyone’s summer staple- Ice Cream! Yay! Except this time, we're going dairy free, my dudes.
The loquat / coconut combo was inspired by the awesome ripe loquats in my parents’ front yard and my love for everything coconut. If you’ve never had a loquat, they are sort of like an apricot both in texture and taste, but even better.
I hope you enjoy it!
What you’ll need: 1/2 cup of chopped loquat (about 6-7 loquats), 1/2 a small lime, 1 cup sweetened shredded coconut, 5.6 oz can of coconut milk or coconut cream (chilled), 2 cups of plain unsweetened cashew milk (chilled), 1/3 cup of agave syrup, 1/8 tsp iodized salt, and an ice cream machine.
NOTE: Be sure your ice cream maker insert has been chilling in the freezer for the amount of time recommended on your instructions. (Mine said 12 hours. I was impatient and only waited 5 hours, but it didn’t turn out well the first time. Trust me on this one, the instructions are there for a reason.)
First, take the seeds out of the loquats, peel them (as you can see, the skin comes right off), chop them, and squeeze the lime juice on top so they don’t brown.
Next, it’s time to toast the coconut. Take your cup of shredded sweetened coconut and toast it in a pan over medium-high heat. The coconut can burn very easily, so be sure you stir it constantly. Once it’s crispy and golden / light brown, take it off the heat and put the coconut into a bowl. (If you do not transfer to a bowl, it will keep cooking and burn in the pan.)
Take your pre-chilled ice cream maker bowl out of the freezer and add the cashew milk, coconut milk, agave, 3/4 cup of the shredded coconut, salt, and the chopped loquats. Process according to the directions on your ice cream maker.
Place back in the freezer for an hour. When you’re ready to serve, sprinkle some of the reserved toasted coconut on top and enjoy! (I also recommend chilling your serving bowls, as it will keep the ice cream from melting as quickly.)
Toasted Coconut Loquat Ice Cream
Servings: 10-12
Time: 1hr 30mins
Difficulty: easy
INGREDIENTS
6-7 Loquats
1/2 of a Small Lime
1 cup Sweetened Shredded Coconut
5.6 oz can of Coconut Milk or Coconut Cream
2 cups Plain Unsweetened Cashew Milk
1/3 cup Agave Syrup
1/8 tsp Iodized Salt
Ice Cream Machine
METHOD
Be sure your ice cream maker bowl has been in the freezer for the amount of time recommended in the instruction manual. (Mine said 12 hours. I was impatient and only waited 5 hours, but it didn’t turn out well the first time. Trust me on this one, the instructions are there for a reason.)
Take the seeds out of the loquats, peel them, chop them, and squeeze the lime juice on top to prevent browning.
Toast your cup of shredded sweetened coconut in a pan over medium-high heat, stirring constantly. Once it’s crispy and golden/light brown, take it off the heat and put it into a separate bowl.
Note: Shredded coconut can burn very easily, so be sure you stir it nonstop. Additionally, if you do not transfer it to a separate bowl afterwards, the coconut will keep cooking and burn in the pan.
Take your pre-chilled ice cream maker bowl out of the freezer and add the cashew milk, coconut milk, agave syrup, salt, 3/4 cup of the toasted coconut, and the chopped loquats. Process according to the directions on your ice cream maker.
Place back in the freezer for an hour. When ready to serve, sprinkle some of the reserved toasted coconut on top and enjoy!