1 cup shredded unsweetened coconut (toasted or regular)

1 cup organic cashews

1 3/4 cups coconut milk

1 cup water or young coconut water

1 cup maple syrup

2 teaspoons vanilla flavor

1/8 tsp almond flavor (optional)

Combine the cashews, coconut milk, water, syrup , vanilla flavor and almond flavor in a blender. Blend on hgih until silky smooth, at least 1 minute.

Place the blender in the freezer for 40 minutes to 1 hour or in the refrigerator for at least 1 hour, until well chilled.

Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Remove the cover and blade from the ice cream maker and fold in the coconut. Serve immediately or transfer to an airtight container.

Makes about 1 quart.

Chocolate Coconut Macaroon

add 1/2 cup unsweetened cocoa powder, and blend until evenly distributed.

Add chocolate chips after the mixture has frozen, if desired.

After the ingredients have been blended smooth

Strawberry (Raw)

(Makes about 1 quart)

1 vanilla bean

1 1/2 cups almond milk

1 cup packed porganic pitted honey dates

1 1/2 cups packed hulled organic strawberries

Cut the vanilla bean into small pieces. Grind to a fine powder in a clean coffee grinder.

Combine the ground vanilla, almond milk, dates, and strawberries in a blender. Blends on high until silky smooth, at least 1 minute.

Place the blender in the freezer for 40 minutes to 1 hour or in the refrigerator for at least 1 hour, until well chilled.

Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Serve immediately or transfer to a airtight container and store in the freezer.