This is such an easy recipe, you could use the coconut milk in the dairy section but I used the canned because there isn't much more added to the milk. Honestly I didn't even look at the ingredients in the refrigerated version but I am sure there is at least sweeteners added.
2 cans coconut milk, full fat (about 3 1/2 cups)
3/4 cups white sugar
1 cup chopped fresh strawberries
1/2 cup shredded coconut (optional)
Mix the milk and sugar together until the sugar is dissolved. (I mixed together and then placed it in the refrigerator for a few hours for the sugar to really dissolved, then stirred again) Mix in strawberries and coconut. Add to your ice cream maker and follow the manufacturers instructions. The ice cream is still very soft right out of the machine, so transfer to a container and freeze for at least 2 hours or overnight.
OK so I had to look it up...
Here is the nutritional information for Silk Pure Coconut Milk and Taste of Thai Coconut Milk, I used Taste of Thai. Taste of Thai is not as healthy, but is is the full fat version (comparable to 2% regular milk), if you were to buy the Lite Version it only has 50 calories and 4.5 grams of fat. Silk is a lower fat version with some extras added.
|Taste of Thai Coconut Milk|
SERVING SIZE: 1/3 cup (80ml)
SERVINGS: 5 per container
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|
TRANS FAT FREE | MSG FREE
GLUTEN FREE | PRESERVATIVE FREE
|Ingredients: Coconut, water, guar gum (a stabilizer). |
|Shake Well Before Using. Any Solids Will Liquefy During Cooking. Store Any Unused Portions In Airtight Plastic Container In Refrigerator Up To 10 Days; In Freezer Up To 3 Months.|
Silk Pure Coconut Milk