Raspberry Coconut Ice Cream Recipe


1 1/2 cups frozen raspberries

1 cup coconut cream

1 can coconut milk

4 teaspoons maple syrup (optional)

1/3 coconut water (a cup, from the can of coconut milk


  1. Place frozen raspberries, coconut cream, and maple syrup (if desired) in a high powered blender or food processor.
  2. Add coconut water, a tablespoon at a time, if blender has trouble blending ingredients. Do not exceed more than ⅓ of a cup Coconut Water.
  3. Serve immediately or store in freezer for up to 2 weeks.