My father in law has an awesome habit of bringing gifts every time he visits. But not just any gifts- food gifts! (The best kind!) On his last visit, he brought just what the doctor ordered.
Avocados are a powerhouse of vegetarian nutrients. Not only are they chock-full of protein, but they're also high in B-vitamins, potassium, and fiber. Here in America we're used to avocados being used in savory dishes, but in other parts of the world that's nearly unheard of. Countries like Brazil, Indonesia, and Vietnam use it solely in desserts, such as milkshakes, ice cream, or even just plain mashed with sugar and lime. But me? I'll stay out of this argument and just go for both- sweet and savory. Dinner and Dessert.
Avocado and...
Can you tell I'm loving my ice cream maker?
Avocado and Wasabi Sorbet
27 oz regular coconut milk
3/4 cup water
2 1/4 cups sugar
1/2 tbsp tapioca flour
3 avocados, pitted and peels removed
2- 3 1/2 tsp wasabi paste (I used 3 1/2 and got the same pleasant burn that wasabi peas give)
1/4 tsp vanilla extract
In a medium saucepan over medium low heat, combine coconut milk, water, sugar, and tapioca flour. Stir until dissolved. Let cool, then pour into blender with other ingredients. Blend well, then transfer into sealed container and refrigerate 2 hours or overnight. Then follow instructions for your ice cream maker. Mine took 20 minutes for a soft serve consistency. For a firmer consistency, freeze for at least 2 hours.
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