For all ice cream lovers alike, whether you can or cannot eat dairy, this coconut ice cream will blow your mind. A non-dairy ice cream option, this coconut concoction is perfect for those long, hot summer days spent in the sunshine.

Minus the salt, you can make this recipe with ingredients entirely from a coconut. For the water, try to use the water straight from the coconut. You can also use Organic Coconut Sugar in place of regular sugar for this recipe. You can even use a coconut half as a bowl, when you are finished making the ice cream. A dessert that doubles as a coconut lover’s dream.

If you make this in the freezer, be sure to stir it several times throughout the freezing process, about once every hour or so, because stirring it will help break up the ice crystals. You want small ones, not huge ones. An ice cream maker would be better if you don’t have the time to keep stirring it, only because the ice cream maker will do the right amount of stirring for you.

Serve with mango and chopped peanuts for a delicious mouthful of tropical flavor. Fresh mango is best, but don’t get one that is overly ripe as the chewiness of the fruit is necessary for the experience. You don’t want something too soft or else the mango will dissolve into mush and that’s not good. One of our taste testers insists that it’s the mango that makes this recipe so out of this world. Otherwise, it’s just a really tasty coconut ice cream.

Makes 6 servings.