Pineapple Mango Vegan Ice Cream

Coconut Milk
Unlike coconut water, which comes directly from the coconut, coconut milk requires some preparation. To make 946 ml* (4 cups) coconut milk, you’ll need about 1.6 liter (7 cups) shredded fresh coconut (2 large coconuts) and 709 ml (3 cups) coconut water. The easiest way to shred the coconut meat is in a food processor. Stop the machine and scrape down the sides of the bowl occasionally as you process the coconut for about 3 minutes.

Once you have shredded the coconut meat, combine it with the coconut water in a blender and blend until very smooth. If your blender heats up with sustained blending, this is okay, as warming the mixture slightly (up to 38^°C/100° F) helps the fiber release the fats into the mixture. You may need to turn it off and on periodically and tap your blender to remove air pockets near the blade. Add more coconut water if your blender has difficulty blending the mixture. Keeping the mixture thick will result in a richer coconut milk.

To juice the pulp manually, place the mixture in a nut milk bag and squeeze the milk out. To juice the pulp mechanically, run it through a juicer two or three times, to make sure you extract all of the milk.