Kale & Pineapple Coconut Ice Cream: A Refreshing, Healthy Twist on Dessert

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Written by Lauren Rae, CPT and Wellness Coach at TRYM Fitness

green_ice_cream_picEver had green ice cream? Looks can be deceiving with this one… but so can the health benefits! This tempting, refreshing twist on dessert is packed with vitamins, minerals and electrolytes that far outweigh any other frozen dessert you can buy. Before you write it off based on its healthy appearance, give this Kale and Pineapple and Coconut ice cream a try!

Kale & Pineapple Coconut Ice Cream

What you need:

  • 1 young coconut - You’ll need all of the flesh and water from it.
  • 3–5 leaves of organic dino kale, washed & deveined
  • 2 cups of pineapple chunks (fresh or frozen)
  • 1 teaspoon vanilla extract
  • 8–10 drops liquid organic stevia
  • Pinch of sea salt
  • 1 cup organic Coconut Bliss ice cream, Naked Coconut flavor (optional)
  • You also need a blender and a metal chef’s knife—do not use ceramic as it will break. An ice cream maker is useful for the final freezing step, but not required.

Directions:

cutting_into_coconut_open_picOpen your young coconut. Here’s how:

Scrape the straw away from the shell of your coconut to expose the “wooden cap.” Be sure to go all of the way around.

Insert the base of your knife into the now exposed shell where the line of straw meets the cap and push the blade into the shell. You may have to tap on it if the shell is very thick.

Once your knife is in about an inch, twist the knife 45 degrees to open the shell. Some coconut water may leak out, be sure to save as much as you can for the recipe itself.

Rotate the knife if needed to create a circular crack in the shell at the top of your coconut. Peel the “lid” off to expose the flesh and water of your young coconut.

spatula_coconut_meat_picUse a spatula to separate the flesh of the coconut from the shell.

Place all of the ingredients, including all of the flesh and water from the coconut, in a blender and blend until completely combined.

Pour all ingredients into an ice cream maker and let it run for about 25 minutes or until the mixture solidifies. **If you do not have an ice cream maker, just use frozen pineapple to create a smoothie consistency and skip step three.

Serve immediately and enjoy! Any remaining ice cream can be saved in an airtight container and stored in the freezer for up to a month, but I promise, it won’t last that long ;).

Claims on this site have not been evaluated by the FDA. Information on this site is not intended to diagnose, treat, cure, or prevent any disease. Sunwarrior’s awesome expert writers do not replace doctors and don’t always cite studies, so do your research, as is wise. Seek the advice of a medical professional before making any changes to your lifestyle or diet.

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