The Nutritious Side of Coconut Milk Ice Cream [Recipe]

The Nutritious Side of Coconut Milk Ice Cream

Coconut milk ice cream is not only refreshing, but it has numerous health benefits to it as well. Just in time for the triple digit heat, this delicious and tempting dessert is high in nutrition and offers your body many antioxidants.

The Nutritious Side of Coconut Milk Ice Cream
Coconut milk offers whole body health and energy due to its nutritional fats including Medium Chain Triglycerides and lauric acid. In addition to providing energy, these fats provide anti-microbial benefits, increased insulin sensitivity, increased fat burn, and cardiovascular markers to improve your cholesterol.

This satisfying milk also reduces your risk for high blood pressure with its high levels of copper, potassium and vitamin C. For those individuals low in iron, coconut milk helps to deliver more oxygen to your muscles and reduces muscle cramps and soreness. The electrolytes found within this drink give you plenty of magnesium and phosphorus, allowing you to put in those extra miles without trouble on the bike, in the pool or on the roads.

After a long, strenuous session of yoga or an afternoon jog, your recovery is just as important as the workout itself. Instead of wasting the hard earned calories that you just burned off on a piece of chocolate cheesecake, divulge into coconut milk ice cream. This flavorful and rewarding dessert will aid you in your recovery and help to rebuild your muscles.

Here is a delicious recipe from Whole Foods to create your own Cocunut Milk Ice Cream at home!

Serves 8
For a chunky version of this refreshing ice cream, stir a cup of chopped peaches or strawberries into the coconut mixture before transferring it to the ice cream machine for freezing.

4 egg yolks
1/2 cup sugar
1 (13.5- ounce) can light coconut milk
1 (13.5- ounce) can regular coconut milk
2 teaspoons vanilla extract

In a large bowl, whisk yolks and sugar together until pale yellow, 1 to 2 minutes. Add light and regular coconut milk and whisk again until well combined.

Transfer coconut mixture to a medium pot and cook over medium heat, stirring constantly, until just thickened and mixture coats the back of a spoon, 8 to 10 minutes. Be sure not to let the mixture boil. Remove pot from the heat and stir in vanilla.

Transfer contents of pot to a bowl and chill until cold. Process mixture in an ice cream maker according to manufacturer’s instructions then transfer to a container with a lid and freeze until firm, about 2 hours more.

Per serving: 200 calories (130 from fat), 14g total fat, 11g saturated fat, 100mg cholesterol, 20mg sodium, 16g total carbohydrate (0g dietary fiber, 14g sugar), 1g protein

– The Alternative Daily

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