I will serve them for dessert tonight with frozen coconut and candied almonds.
1 cup young coconut water, 1 cup young coconut meat, 3 cups coconut milk, 1/4 cup plus 2 tablespoons coconut butter, 1/2 cup agave nectar, 1 teaspoon himalyan salt
- Combine all the ingredients in a high speed blender. Adjust sweetness to your liking.
- Chill and freeze in an ice cream maker.
1 cup almonds, 2 tablespoons honey, large pinch of sea salt, large pinch of sugar
- Preheat oven to 350 degrees.
- Combine all ingredients on a baking sheet and place in oven. Cook stirring often until golden brown, about 10 minutes.