Makes about 6 cups
1 cup coconut water
2 cups organic strawberries
1 cup organic rhubarb cut into 1 inch pieces
1 1/2 inch piece fresh ginger
2 cups young coconut meat (or raw cashews, soaked 4 hours)
2 cups soaked raw cashews, drained (soaked at least 4 hours)
1/2 cup raw coconut nectar or raw honey or raw agave nectar seeds of one vanilla bean a pinch of sea salt
1/2 cup coconut oil, warmed to liquid
Add coconut water to a food processor, along with strawberries, rhubarb, ginger, cashews, coconut, nectar, vanilla, and sea salt. Process until smooth, then (processor running) add the coconut oil slowly and process until well incorporated. Pour the strained mixture into an ice cream maker and process according to directions. Remove from ice cream maker, and let sit in the freezer for at least four hours or overnight to firm up to scoopable consistency.