Cook Like a Local in Florida
Wondering what to do with black sapote in your CSA? Get a copy of Local Flavor: Recipes Raised in the Florida Redland, a spiral-bound cookbook published by Miami-Dade County to promote Redland Raised ...
Recipe courtesy of Reed Olszack of Palomar Groves
Ingredients
- 1 large, ripe mamey sapote
- 2 cans coconut milk
- 1 cup rice or soy milk
- 1/2 teaspoon almond extract
Instructions
Refrigerate all ingredients for several hours or overnight.
Skim coconut oil from 1 can of coconut milk (skimming must be done from refrigerated can for the oil to solidify on top of can). Combine and puree mamey pulp, coconut milk, coconut oil from chilled can, rice or soy milk, and almond extract in blender. Place in ice cream maker and freeze. Scoop into containers and place in freezer.
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