Vegan Coconut Ice Cream – Two Ways
Well-being Holidays: Heart, body and mind in Sri Lanka
Well-being holidays are becoming more and more popular as stress at home increases and people look for holidays that leave them with a healthy mind and a healthy body.
If you’re looking to cleanse your body, Sri Lanka is a great place to start. With a multitude of relaxing and cleansing treatments within the Ayurvedic health system, only a 7-day programme can re-juvenate.
We’re interested in how to support all the natural benefits of a holiday in Sri Lanka, with healthy foods to support the immune system. What’s more, the added benefit of eating vegan can boost your body as you remove any transferred stress and fear from foods which involve animal slaughter or the high-volume dairy industry. It’s easy to eat vegan in Sri Lanka if you’re happy to live on rice and curry for the duration of your holiday. If you’re looking for more choice, eating vegan can feel restricting. We fully appreciate the concept of “my heart says ‘Go Vegan’ and my stomach says ‘Oooh but ice-cream!'” So, we continue to hunt down recipes and experiment to create foods which support the sentiments of your heart and still tickle your taste buds!
Yesterday, on our mission to create vegan food (which doesn’t feel like you’re eating vegan), we made two types of Coconut ice-cream. Both made with natural ingredients from our garden and low-volume production local produce, you can feel good as you tuck into a cheeky dessert.
Here’s how we did it.
Oh So Simple Coconut Ice-cream
What you need:
The flesh of 2 whole coconuts (or 2 tins of coconut cream if you have no access to the real thing)
750ml filtered water
250ml fresh coconut water
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