Coconut, Strawberry & Watermelon Fantasies: Raw Plant-Passionate Ice Cream

| 25 March 2014

Do you ever wonder why – with the advent of well-being, healthy eating and nutrition – ice-cream shops seem to be stuck with two options: dairy or sorbet? If you are ‘lucky’ – soy. It seems like ice-creamists are still very much overlooking the advent of nut and seed-based milks and creams, especially coconut – that make plant-passionate and oh-so-creamy ice-cream that is just impossible to resist. And it is awesome for your body, mind, and spirit.

Till the market forces gently change and incorporate all the plant goodness that is plentifully available, we are sharing this awesome, easy to make but totally lush and unforgettable ice-cream recipe for home. Perfect for the first warm and sunny days of spring.

p.s. This stuff is so good for you, you could literally feel good eating it for lunch and dinner. And why not – we know some people that do!

On to the recipe:

Fresh Coconut and Strawberry Ice-cream (serves 2-3)


150g Frozen young coconut flesh (can be purchased frozen from oriental stores or scooped out of fresh young Thai coconuts and frozen at home)

100g coconut mana (available in health shops such as Planet Organic)

50g extra virgin coconut oil

60g coconut sugar

10g strawberry powder

200g frozen strawberries

1/2 tsp vanilla essence or fresh vanilla

80g frozen watermelon (optional)


Note: You will need a high-power blender such as Vitamix for this recipe.

Blend melted coconut oil and coconut mana with coconut sugar till you get smooth, creamy mix.

Add frozen coconut and blend while mixing the ingredients vigorously with a tamper/push-stick. Be sure to not over blend and keep the frozen coconut as cold as possible, especially if you are intending to serve the ice-cream right away.

Add strawberry powder and frozen strawberries and blend again using a tamper/push-stick till all ingredients are mixed in.

Finally, add watermelon and blend again for a few moments.


For ultimate texture we recommend preparing the ice-cream in advance, freeze it for a few hours and stick it in a food processor or a blender for a few moments before serving to achieve a fluffy, creamy texture.

Now we would like to hear from you! Do leave a comment below and let us know a) if you ever replaced your meal with plant-based ice-cream and b) what is your favourite home-made ice-cream? Go! We look forward to reading your experiences.

With Celebration & Appreciation,

Aiste, Joel & the Wild Team xoxo