Here is the recipe for the Healthy Coconut and blueberry soft serve that I suggested you serve with my Low carb raw chocolate cookie dough. This is a variation of my usual ‘soft serve’ or ‘ice cream’ recipe (link to recipe here). The only real effort and time required to make this soft serve is in the processing of the frozen coconut milk and Greek yoghurt. This can take up to 10 minutes, however, it only involves you standing there and making sure that the food processor doesn’t bounce off the kitchen bench. Occasionally you may need to scrape the soft serve off the sides of the food processor bowl with a spoon, but this will allow you to have a taste of your delicious creation.
Healthy Coconut and blueberry soft serve
Makes 2 serves
250ml coconut milk
1 ½ cups Greek yoghurt
1/3 cup frozen blueberries
2 tablespoons desiccated coconut
½ teaspoon coconut essence
1 tablespoon stevia
Measuring cups and spoons
Small containers to freeze the coconut milk and Greek yoghurt in (see examples here)
- Pour the coconut milk and Greek yoghurt into the small containers. Freeze for at least two hours.
- Remove the frozen coconut milk and Greek yoghurt from the containers by running hot water over the bottom of the containers.
- Chop the frozen coconut milk and Greek yoghurt into chunks on a chopping board using a sharp knife. Gradually add the frozen chunks into a food processor until a ‘soft serve’ with a smooth, even consistency is achieved. Add the blueberries, desiccated coconut, coconut essence and stevia to the food processor during the processing once the soft serve is almost at the required texture.
- Divide the soft serve between two bowls and serve immediately or freeze for an additional 30 minutes for a firmer texture.