RECIPE UPDATE: We have received several comments from readers that have tried this recipe and were hoping for something a bit sweeter. Please note that this recipe does not include any sweeteners. If you are specifically looking for an ice cream alternative, we suggest trying our recipe for Creamy Dreamy Frozen Custard.
Wednesdays used to be our Guest Blogger Series day; but, there’s just so many new and wonderful Paleo and real-food bloggers out there that we’ve expanded our series. We hope you enjoy the new view points and unique content; if so, we encourage you to show these guest bloggers your support by visiting their blog and social media links at the end of this post!
Today we have Leanne Vogel, a holistic nutritionist who blogs at Healthful Pursuit. Visit her blog for fantastic photographs, recipes and posts about a variety of subjects. She also sells a weekly meal plan for those who are interested. This week, as Stacy vows to recommit to avoiding dairy, she offers a terrific creamy dairy-free treat!
Yo! Leanne here and I’m super stoked to be sharing this recipe with you today…. but first, let’s chat about dairy.
If you’re new to the paleo lifestyle, or you’re a seasoned veteran, you know that giving up the good stuff can be a challenge. Many of us grew up on it, know how to cook with it, have oodles and oodles of recipes that call for it…
It’s tough to give up.
Which is why; after a decade of being dairy-free, I created the Done with Dairy Toolkit – a (free) guide to living dairy-free with loads of dairy-free recipes and health tips from yours truly. Plus, 99% of the recipes are paleo!
What sorts of recipes will you find in the toolkit? Awesome recipes of course! Just like this paleo-ified “ice-cream” cup recipe that I’m sharing with you today. Who needs creamy ice cream when you have a coconut-packed creamy frozen treat?
Dairy, schmairy. These Coconut Lime Frosty Cups is where it’s at!
Coconut Lime Frosty Cups
Chilled coconut cups that have a cream consistency, just like ice cream… but WAY better for you
- Preheat your oven to 300F and spread 1 cup of the shredded coconut on a baking sheet. Toast in the oven for about 15 minutes, checking on the sheet every 5 minutes or so to avoid the batch from burning. When complete, set aside to cool.
- Add mashed banana, coconut butter, milk, zest and salt to a large bowl. Whisk to combine
- Add toasted coconut, then un-toasted. Stir until everything is coated.
- Press the mixture into 6 silicon baking tins. Press down firmly with the back of a spoon and place in the freezer overnight.
- Best served out of the freezer. Makes 6 individual frosty cups.
Author bio: Leanne Vogel is a holistic nutritionist on a pursuit of self-discovery through allergen-free recipes, travel, yoga and inward reflection. During a recent trip to India, Leanne was inspired to cut the extra baggage out of her life, embrace her true self and begin to live authentically. After returning home, she quit her highly successful corporate job and moved across the country all in pursuit of the life she’d always dreamed of. You can find her living out her journey as she documents her latest adventures on her blog, www.healthfulpursuit.com.
Connect with Leanne…