The PPK Chopped / Vegan Dessert Challenge: Fresh Mango Coconut Ice Cream with Strawberry Red Beet Sauce & Toasted Maple Coconut Rice Crunch

It’s the Chopped/Vegan Dessert round! Mystery ingredients:

Fresh Mango, Red Bunch Beets, Dried Unsweetened Coconut, Crisp Rice Cereal

 

Today I made a simple, elegant, and really delicious dessert. The fresh mango added to the coconut milk makes a rich and fruity ice cream. The beets (from CSA Week #5) add color and flavor to the strawberry sauce. And the toasted maple coconut rice crunch is our family’s new favorite ice cream topper! Here is what I made:

Fresh Mango Coconut Ice Cream with Strawberry Red Beet Sauce &
Toasted Maple Coconut Rice Crunch 

Fresh Mango Coconut Ice Cream 
2 cans organic coconut milk
3/4 cup vegan cane sugar
1 teaspoon vanilla extract
1 fresh mango
1 tablespoon water

Combine the coconut milk, sugar, and vanilla extract.  Refrigerator for at least 2 hours.

Peel and chop the mango into small chunks. Add to the processor with water and puree.

Pour the coconut milk mixture into the ice cream maker and churn for 20 minutes. With five minutes left, add the mango puree. When combined, place into a freezer safe container and freeze. 

Strawberry Red Beet Sauce
1 bunch red beets (6 baby beets)
1 cup water
1 lb. of strawberries
1 tablespoon vegan cane sugar
1/4 teaspoon salt

Cut the beets from the stems. Peel beets and cut into quarters. Place in pot with water and boil until you can pierce with a fork. Add strawberries, sugar, and salt and cook down for another five minutes. Cover and let cool.

To make this sauce, I used my Foley Mill. (If you read my blog, you know that I LOVE my Foley Mill.)

For this sauce, pour mixture through the Foley Mill and “foley” until you have nothing left. Then drain what is in the bowl through a very small mesh strainer so the sauce is perfectly perfect. Refrigerate until completely cool.

Toasted Maple Coconut Rice Crunch
1 cup brown rice crisp cereal
1/2 cup dried unsweetened coconut
1/2 cup maple syrup
1 tablespoon vegan cane sugar
1/2 teaspoon salt

Preheat oven to 350.

Mix all ingredients. Spread out flat on baking sheet. Bake for 15 minutes and cool completely. When cool, break apart into pieces.

To assemble the dessert, place the strawberry red beet sauce on the bottom of a shallow bowl. Add a scoop of the ice cream and garnish with a little pile of the crunch. Enjoy!

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