1 cup Naturipe Blueberries
½ cup coconut flakes
1 tbsp sugar
1 (14 oz) can sweetened condensed milk
¼ cup coconut oil, melted
1 tsp vanilla extract
⅛ tsp salt
2 cups heavy cream
Prep Time: 5 mins
Cook Time: 10 mins
Chill Time: 5 hrs, or overnight
Servings: 10
1 Preheat oven to 325° F.
2 Spread coconut flakes on a baking sheet and toast in the oven until coconut turns golden-brown, about 5–7 minutes. Transfer to a dish and set aside to cool completely.
3 Meanwhile, add blueberries and sugar to a small saucepan and set over medium heat until sugar dissolves and berries have just begun to burst, about 5 minutes. Transfer blueberries to a dish and place in the freezer to completely cool, about 30 minutes, stirring occasionally to help release heat.
4 When coconut and blueberries are cooled, whisk together sweetened condensed milk, coconut oil, vanilla, and salt in a large mixing bowl. Set aside.
5 In a medium mixing bowl, beat cream until stiff peaks form. Fold cream into the milk mixture, then fold in cooled coconut and cooled blueberries. Transfer to a loaf pan and freeze for at least 5 hours, or overnight.
To learn more about Naturipe, visit www.naturipefarms.com
