1/2 cup lime juice
1/2 cup fresh coconut water (or filtered water)
2 Tbsp organic lime zest
2 cups raw cashews, soaked overnight and drained
2 cups young coconut meat, chopped
1/2 cup raw coconut nectar or raw agave nectar or raw honey
seeds of one vanilla bean
a pinch of sea salt
1/2 cup coconut oil, warmed to liquid
2 cups organic pineapple, diced
1 habanero pepper, seeded
Add lime juice and coconut water to a food processor, along with zest, cashews, coconut meat, coconut nectar, vanilla, and sea salt. Process until smooth, then with the processor running, add the coconut oil slowly and process until well incorporated, about a minute. Add the pineapple and habanero and process until smooth. Pour the mixture through a fine meshed strainer and press through until you have removed any coconut bits (you can skip this step, but it makes for a smoother ice cream). Pour the strained mixture into an ice cream maker and process according to directions. Remove from ice cream maker, and pour into a freezer safe container. Let chill in the freezer for a few hours until a little more firm before scooping.