Paleoista’s Holiday Cinnamon Coconut Christmas Sorbet with Spiced Pecans

Paleoista’s Holiday Cinnamon Coconut Christmas Sorbet with Spiced Pecans
Recipe type: Dessert
Cuisine: Paleoista
If you’re going to indulge, doing so with a homemade, healthier option than most is the way to go. Just a dash of a surprise ingredient makes a world of difference in mouth feel, creating a smooth, silky treat that you’d swear was the real deal (ice cream)
  • • 2 cups fresh coconut meat (or 1 cup melted, Let’s Do Organic Coconut Cream plus 1 cup Bob’s Red Mill Shredded Coconut)
  • • 1 cup fresh coconut water (try Harmless Harvest if you don’t happen to live in a tropical area)
  • • ½ teaspoon freshly squeezed lemon juice
  • • 1 teaspoon ground cinnamon
  • • 1 teaspoon vodka
  • • ½ teaspoon real vanilla
  • • 1 ounce raw pecans
  • • 1 tablespoon coconut oil, melted
  • • Freshly ground nutmeg, to taste
  1. Combine fresh coconut meat and water in food processor. Alternatively, combine melted coconut cream, shredded coconut and coconut water in food processor.
  2. Pulse to combine until a uniform consistency is reached
  3. Add lemon juice, cinnamon, vodka and vanilla
  4. Process until combined
  5. Pour into glass or ceramic bowl, cover tightly and chill in the refrigerator for 4 - 6 hours
  6. Process in ice cream maker according to manufacturer’s instructions
  7. 15 minutes prior to serving, preheat oven to 375
  8. Combine pecans with coconut oil and toast on baking sheet, tossing once, 5-7 minutes.
  9. Remove from oven and sprinkle with nutmeg
  10. Serve sorbet topped with warm pecans