Coconut Avocado Ice

Ingredients

• 1 Organic Lime
• 1 Vanilla bean
• 60 g coconut palm sugar
• 3 ripe avocados
• 200 ml coconut milk
• 3 sprigs fresh mint
• 3 small coconuts
• 15 g shredded coconut (3 tsp)

Instructions

1. 1.

   Peel the lime hot, grate dry zest, scrape off the rind and juice it. Split the vanilla bean lengthwise and scrape out the seeds with a knife.

2. 2.

   Bring the coconut palm sugar with the vanilla bean, seeds, lime zest, juice and 80 ml water to a boil. Simmer for 10 minutes over medium heat. Remove from heat and cool. Take the vanilla bean out of the syrup.

3. 3.

   Halve the avocados, remove pits and lift the flesh with a spoon. Wash mint, pluck leaves, pat dry, set aside some for garnish, cut the rest into fine strips. Blend avocado flesh with syrup and coconut milk until smooth. Fold in mint strips.

4. 4.

   Fill a shallow dish with the avocado mixture and freeze for 4 hours, stirring vigorously every 30 minutes.

5. 5.

   For serving pierce the "eyes" of each coconut with a screwdriver and pour the coconut water into a shaker (store the coconut water in the fridge for later use). Gently tap the coconuts on their centers with careful hammer blows to split them in half.

6. 6.

   Take the ice out of the freezer 10 minutes before serving and let it soften briefly. Then scoop large balls with an ice cutter. Fill each coconut half with one ball, garnish with reserved mint leaves and sprinkle shredded coconut.