Despite the frosty weather I do fancy a frozen treat once in a while.I had this can of coconut milk waiting too long to be devoured,some frozen fruits too cold to crunch and a little left over rice.And with a recipe(in a cookbook courtesy of Vitamix) matching all the ingredient,it just took minutes to assemble the freeze.The original recipe called for just peaches for fruit,I add an extra layer of cranberries to intensity the yum factor of the dessert.
I use Thai kitchen coconut milk that's free of preservatives.The light coconut milk has lesser fat calories.The fat in coconut milk is believed to be a healthier when compared to dairy cream(heavy whipping cream)commonly used in desserts.Learn more about the goodness of coconut.
Recipe :Coconut Peach Cranberry Freeze
1 1/2 cup light coconut milk,cold
1 cup frozen cranberries
2 cups sliced frozen peaches
1/2 cup cooked white rice,cooled
1/2 teaspoon ground cinnamon
3 tablespoon agave nectar or honey
Method
Blend the peach layer
Put 1 cup coconut milk ,cinnamon and rice in a heavy duty blender(Vitamix),blend for few seconds until rice is mashed.Now add the frozen peaches and sweetener,then blend another 30-60 seconds until the mixture is smooth yet cold.Arrange in serving glasses as the bottom layer.
Blend the cranberry layer
Blend the remaining half cup coconut milk with the frozen cranberries for 30-60 seconds,until smooth.Pour a little of this cranberry mixture over each of the peach layers.Serve immediately or if serving later, keep cold in fridge.
Variation
You could also make the freeze with just peaches or use pineapples or mangoes instead.
The freeze is my entry for Weekend Herb Blogging #219 ,hosted this week by Simona of Briciole
