Courtesy of Paul Hekimian and HoneyLove
Urban Beekeeper and Activist
2 cups cashews (raw, soaked in filtered water for at least 4 hours)
2 cups young coconut meat
3/4 cup coconut water (as needed)
1 cup honey
1/3 cup coconut oil
beans of 1-2 vanilla pods
1/2 tsp sea salt
1. In a high speed blender, blend all ingredients except the cashews until creamy and smooth.
2. Add coconut water as needed to keep the mixture circulating through the blender.
3. Once mixed well, add the drained cashews and blend until smooth and whipped.
4. Transfer mixture to an ice cream maker and churn until desired consistency is achieved.
HoneyLove is a Los Angeles based 501(c)3 non-profit conservation organization with a mission to protect the honeybees by educating our communities and inspiring new urban beekeepers.