How to make nondairy coconut-pineapple-carrot-almond-mango sherbet

May 2, 4:50 PMSacramento Nutrition ExaminerAnne Hart

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If you’re tired of the fat and refined sugar in dairy ice cream, try making nondairy coconut ice crème with a cup to two cups of L&A or similar brand coconut-pineapple juice, a cup of organic peeled baby carrots, a half cup of raw almonds, and a cup of frozen mango chunks.

Put all ingredients in a blender and liquefy the ingredients in the coco-nut pineapple juice. Pour into custard cups and cover. Freeze until firm. Serve as you would ice cream or sherbet. Top with shredded coconut, if desired.

Variations you could make include carrot nondairy frozen dessert or separate sherbets/sorbets, made from coconut-pineapple juice and mangos, or mixed mangos and carrots with coconut milk. But to give the nondairy frozen dessert a slight edge of tartness or tang, the pineapple juice has just the right citrus flavor.

You also could mix carrots and orange juice, blend with a handful of almonds and freeze. But the taste of the coconut-pineapple juice with mangos gives this frozen dessert a special ambrosia flavor of the tropics. As you can see in the photo to the right, carrot 'ice creme' is popular in Japan.

Ingredients:
1 to 2 cups of L&A brand coconut-pineapple juice or a similar tasting coconut-pineapple juice or blend and liquefy your own shredded coconut with fresh pineapples and 1/2 cup of water
1 cup of organic peeled baby carrots
½ cup of raw almonds
1 cup of frozen mango chunks
½ cup of shredded coconut (optional)

Blend everything together except the optional shredded coconut. Serve either as a smoothie or freeze in covered cups. Sprinkle with shredded coconut (optional). Serve as you would serve sherbet or a frozen smoothie. Watch the two uTube videos below. The first video is on making nondairy vegan frozen dessert. The second video is on raw food diets to reverse type 2 diabetes in 30 days. 

Vegan ice ‘crème’ 

 Raw food diets Simply Raw: Reversing Diabetes in 30 Days 

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