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Ever since cracking open my first Young Thai Coconut to scoop the gorgeous white fruit and sip the refreshing water, this ingredient has held a special place in my heart!
Since then, I’ve indulged in a few more, and even made my own coconut milk (blending the flesh and water to make a fresh, creamy milk)
However, cracking into these tropical fruits is no easy feat, especially without the proper tools and adequate space. (Story time: It took 3 large men over 30 minutes to crack no open for me a few months ago!) So unfortunately, that’s why enjoying young Thai coconut has not been as regular of an occurrence as I’d like it to be!
Enter: Copra Coconuts! I stumbled across this online destination for all things organic coconut and immediately knew I had to order. No more searching grocery stores for a single coconut that yielded a scant serving of coconut meat, and a huge mess afterward.
They sell 1 lb bags of flash-frozen Young Thai Coconut meat at an incredible affordable price, and ship straight to my door on ice with insulated packaging! And you will get 15% off your purchase with code “foodlife15” at checkout!
I can now enjoy one of my all-time favorite ingredients every day in so many fun recipes that I’ve brainstormed over the years. From decadent smoothies to yogurt to Thai salads, the options are endlessly delish!
And I decided to kick off October with a recipe that celebrates both the flavor of the season (hello, pumpkin!) and the glorious fresh flavor and creamy texture of Copra’s coconut meat!
I even provide an option for a no-churn version so you can enjoy this amazing dessert even without an ice cream machine!
While you’re on the site stocking up on fresh coconut, I highly recommend trying the coconut aminos and coconut nectar as well. I use both daily, the coconut aminos as an alternative to soy sauce and salad dressings, and the nectar as my go-to recipe sweetener and as a drizzle over fruit!
And don’t forget to add this healthy ice cream to your list of must-make Fall treats!
Fresh Coconut Pumpkin Pie Ice Cream (free from dairy, gluten, grains + refined sugar!)
Ingredients:
1 lb/1 package Copra young Thai coconut meat – thawed
3 c non-dairy milk, coconut water, or filtered water (Copra coconut water is ideal!)
2-3 tbsp fresh squeezed orange juice
10-12 drops stevia
10 small dates, pitted and soaked (or sub 1/2 c raw honey, or Copra coconut nectar)
Heaping 1/2 c pumpkin puree
1 1/2 tsp pumpkin spice
1 tsp vanilla extract
For layering/serving: toasted pecans, pepitas, shortbread cookies, date syrup
Ice Cream Machine Method:
Blend all the ingredients on high speed for 30 seconds, or until smooth and frothy ice cream base forms.
Chill the mixture for 8 hours or overnight.
Churn in an ice cream machine, following the instructions on the machine.
Mixture will be quite thick and adhere to the mixing paddle when it’s ready.
Scoop into jars or a shallow glass container, layering in your mix-ins of choice.
Freeze immediately.
Within 2-3 hours of freezing it will be the perfect scoopable consistency.
Otherwise, thaw in the fridge for an hour before digging in =)
Blender Method:
After blending the base, pour into 2-3 regular-sized ice cube trays and freeze until solid (at least 6-8 hours).
Pop out the frozen cubes and add them to the high speed blender or food processor. Allow to thaw slightly – 10 minutes or so. (NOTE: ideally it is best to do this step the same day you are going to eat it for the best results, but the ice cream will hold up in the freezer for 10-12 days)
Blend on low to medium speed until the cubes are mostly broken down. Blend on high for a few seconds to get the ice cream completely creamy.
Scoop into jars or a shallow glass container, layering in your mix-ins of choice.
Freeze immediately.
Within 2-3 hours of freezing it will be the perfect scoopable consistency.
Otherwise, thaw in the fridge for an hour before digging in =)
Don’t forget to follow both @nourishwithashley and @copra_coconuts on Instagram for more coconut recipes + content!
