Presented by Tassel Hyre Daley

Ingredients:

2 cups full-fat coconut milk (from a can)

1 cup coconut cream (or more coconut milk for lighter texture)

½ cup pure maple syrup or honey

Zest of 2 limes

Juice of 1 lime

1 teaspoon vanilla extract

Pinch of salt

Optional: ½ cup shredded sweetened coconut for texture

Instructions:

Blend the Base:

In a blender or bowl, whisk together coconut milk, coconut cream, maple syrup, lime zest, lime juice, vanilla, and salt until smooth.

Chill:

Cover and chill the mixture in the refrigerator for at least 2 hours, or until fully cold.

Churn:

Pour into your ice cream maker and churn according to manufacturer’s instructions. In the last few minutes of churning, add the shredded coconut (if using).

Freeze:

Transfer to a freezer-safe container and freeze for 2–4 hours until scoopable.

Serve: