This dessert is simple and delicious with no added sugar. Compared to traditional ice cream, it is lower in calories and is far more nutrititous. I love coconut because it is naturally low in carbohydrates but has a sweet taste. Furthermore, a number of studies have reported positive effects of coconut due to the antioxidants, polyphenols and medium chain saturated fatty acids (1 – 4). With protein provided by the Greek yoghurt, and at just under $1.40 per serve, this is the ultimate healthy dessert.
Makes 2 serves
1 400ml can of reduced fat coconut cream or coconut milk
1/2 cup of Lite or full fat Greek yoghurt
Juice and rind of 1/2 lime
1 teaspoon of vanilla extract
10 drops liquid stevia concentrate
- Fill small containers or ice cube trays with 3/4 of the tin of coconut cream/milk and the yoghurt. Freeze for at least 8 hours.
- Run some hot water over the bottom of the containers to assist with removing the frozen coconut cream/milk and yoghurt. Remove the frozen coconut cream/milk and yoghurt from the containers onto a chopping board and chop roughly with a sharp knife.
- Add the chopped frozen chunks of coconut cream/milk and yoghurt to a food processor and begin processing.
- Add the remaining coconut cream/milk to assist with processing as well as the lime juice, grated lime rind, vanilla extract and liquid stevia.
- Continue processing until a smooth, even consistency is acheived.
- Divide the coconut and lime ‘ice cream’ into two bowls and freeze for 30 mins – 1 hour before serving. Sprinkle with desiccated coconut to serve.
Total cost = $2.75 based on cost of groceries from Aldi and using Nirvana Stevia Liquid Concentrate.
1. Alves, N., Porpino, S., Monteiro, M., Gomes, E. and Braga, V. (2015). Coconut oil supplementation and physical exercise improves baroreflex sensitivity and oxidative stress in hypertensive rats. Appl. Physiol. Nutr. Metab. 40: 1 – 8.
2. Arunima, S. and Rajamohan, T. (2014). Influence of virgin coconut oil enriched diet on the transcriptional regulation of fatty acid synthesis and oxidation in rates – a comparative study. Br J Nutr. 111: 1782 – 1790.
3. Vysakh, A., Ratheesh, M. , Rajmohanan, T. P., Pramod, C., Premlal, S., Girish kumar, B. and Sibi, P. I. (2014). Polyphenolics isolated from virgin coconut oil inhibits adjuvant induced arthritis in rats through antioxidant and anti-inflammatory action. Int Immunopharmacol. 20: 124-30.
4. Ekanayaka, R. A., Ekanayaka, N. K., Perera, B. and De Sliva, P. G. (2013). Impact of a traditional dietary supplement with coconut milk and soya milk on the lipid profile in normal living subjects. J Nutr Metab. 2013:481068.