Paleo & Whole30 Frozen Treat (think sorbet)

6 Jan

Before I get to the good (treat without a cheat) part…I was lazy tonight.  No cooking whatsoever, not even any reheating!  Pulled a (leftover) grilled chicken breast out of the fridge and cut it up.  Mixed it with organic baby arugula and organic baby spinach and topped it off with balsamic vinaigrette (1/4 cup balsamic vinegar, 2 cloves minced garlic, 1 tsp. kosher salt, 1/2 tsp. pepper, 1 tbl. Westbrae Naturals dijon style mustard, 3/4 cup olive oil).  Voila dinner.

Then I got more motivation and decided to make a little frozen treat.  Tastes like sorbet, minus all the crap in the sorbet from the frozen food section of the grocery store.  And simple too!

Whole30 sorbet with toasted almond and coconut

Whole30 sorbet with toasted almond and coconut

Ingredients:

2 1/2 cups frozen fruit of your choice – one kind or a mixture (for example choose between frozen strawberry, raspberry, blackberry, blueberry, banana, mango, etc)

1/4 cup + 1 tbl. full fat coconut milk

Toasted almond slices

Toasted unsweetened flaked coconut

Method:

Place fruit in your food processor and add coconut milk.  Now preheat your oven to 350°F and spread raw sliced almonds and/or unsweetened flaked coconut on a baking sheet.  Bake almonds and/or coconut at 350°F for 5 minutes.  Now process your fruit in your food processor until smooth.  Scoop blended fruit into a dish and top with toasted almonds and/or coconut.  Yum!  Makes ~6 scoops.

Advertisements

8 Responses to “Paleo & Whole30 Frozen Treat (think sorbet)”

  1. ooohitsalyx January 6, 2014 at 11:52 PM #

    SO glad I came across your blog!

    • primalcooking January 6, 2014 at 11:54 PM #

      Thank you! Glad you are enjoying my recipes!

  2. Sarah January 8, 2014 at 7:49 PM #

    My girls and I just made this for dessert. We added some fresh chopped blackberries on our strawberry sorbet…delicious! Thank you for your awesome recipes!

  3. Rachel K March 11, 2015 at 11:25 AM #

    This sounds AMAZING! We only have coconut cream at our stores–could I use that, or should it be thinned a bit first? Thanks!!

    • primalcooking March 11, 2015 at 8:57 PM #

      Hi Rachel,
      You can use coconut cream. During the winter my coconut milk turns into one solid mass and the recipe comes out the same. Basically you just want the coconut fat to add creaminess to the recipe, otherwise if you just puree frozen fruit it will be a little icy. Enjoy!
      Deanna

      • Rachel K March 11, 2015 at 9:22 PM #

        Awesome, thank you for the quick reply! I’ll be making some for my 3 year old’s birthday party (I’ll be 20 days into my whole30) so that I don’t feel too deprived. I adore sorbet, so this will make it much easier to forgo the cake and ice cream!

Trackbacks/Pingbacks

  1. Paleo & Whole30 Pulled Pork | Delicious Primal Cooking - January 20, 2014

    […] the best thing after a slightly spicy dinner is a little something sweet.  I whipped up a batch of Whole30 sorbet for everyone.  I had to double the recipe to accommodate the number of people.  I used 2 cups […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s