Jasmine Coconut Ice Cream

Whenever someone says they’re coming to visit me, I ask for bananas, or something I need from town. My friend is leaving for the states – ¨Would you bring me back some chocolate stevia?¨ I ask? Oooh, my guests are going to Loja. If they go to the market, I will ask for a pound of meat for Tiko (25 cents). If they’re going to Diego’s, would they see if my wheatgrass seeds are in? To the flowerplace – will you ask for a jasmine plant? I sure am lucky to have good friends. And I would gladly do the same for them! Here’s one thing I do with Jasmine.

Recipe of the Day – Jasmine Ice Cream

Infused with jasmine tea, homemade coconut milk and vanilla, this is a dairy free, vegan, coconut bowl of heaven.


2 c. young coconut meat

2 c. coconut milk

1/2 c. coconut syrup or honey

pinch  salt

1 T. arrowroot starch (2 T. cornstarch)

pinch vanilla powder (or 1 tsp. vanilla extract)

½ c. jasmine tea


Open the coconut, set aside 1/2 c. Blend the rest of the milk with the coconut meat. Stir in the syrup and salt. Warm over low heat 1-2 minutes until completely dissolved.

Whisk the starch into the reserved 1/2 cup coconut milk until it’s totally dissolved. Add to the warmed milk, increasing the heat to medium until the mixture is thick enough to coat the back of a spoon – 6-8 minutes. Don’t let it boil! Remove from heat and stir in the vanilla and jasmine tea. Pour into a shallow, freeze-able bowl. When the base is cooled, cover and freeze for 4 hours or more.

Serve in a coconut shell!.

Word of the Day – jasmin – jazmine

Tip of the Day – Whenever anyone goes anywhere, think of you need something! Things are far away and cost a taxi/bus ride!

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