Flavorganics Organic Extract Coconut Description
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Non-GMO
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USDA Organic
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Kosher
Add Flavorganics® Coconut Extract to cake mixes, frostings and muffin toppings as well as to fruit smoothies for a fun tropical treat.
Free Of
Non-GMO, gluten.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Ingredients: Water, organic alcohol, organic agave syrup, organic coconut milk.
Warnings
Keep away from open flame.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
Reviews
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Non-Dairy Coconut Collagen Ice Cream
Collagen powders are trending! Experts recommend adding them to everything from lattes and smoothies to soups and stir fries for their nutrition and health benefits. With summer heat here, let’s take this powerful protein to the ice cream bowl. It’s more than possible to make rich, dairy-free ice cream without dumping in sugar or additives! Here’s the scoop: use cashews, coconut milk and
Garden of Life collagen powder. Simply blend and freeze, and then dive into a feel-good treat that cools you off and gets you glowing.
Non-Dairy Coconut Collagen Ice Cream
- 2 cups cashews (soaked in water for 20 minutes, rinsed and drained)
- 1 can full-fat coconut milk
- 2 scoops Garden of Life Grass Fed Collagen Protein - Vanilla
- ½ cup maple syrup
- 1 tsp. coconut flavor or vanilla extract
Optional: ¾ cup shredded coconut flakes
Optional toppings: chocolate chips, walnuts, strawberries, sprinkles
- In high speed blender or food processor, add coconut milk, maple syrup, coconut or vanilla extract, cashews and collagen powder; blend until smooth.
- Pour in mixture into loaf pan; freeze for at least 4 hours.
- For optional toasted coconut topping, preheat oven to 350 degrees F. Line cookie sheet with aluminum foil or parchment paper and add coconut flakes, spreading evenly. Toast for 6-8 minutes, until golden brown. Set aside to cool.
- Set out ice cream 10 minutes before scooping. Sprinkle on toasted coconut and other toppings of choice.
Note: Ice cream lasts 4 weeks in freezer.
Get the ingredients you need from Vitacost.com!
