As you may know, @angief_world shared a homemade recipe for plant based and healthy conscious key lime pie with @hoydia on @telemundo 🍦🌴
Just because we are closed this weekend, does not mean you can’t get #TheAngiesExperience @ home. So, here’s the recipe:
✨1 can coconut milk (chilled)
✨1/2 cup cashew milk (plant based milk of your choice)
✨1/4 cup cashew butter
✨1/2 cup vegan condensed milk (or sweetener of your choice)
✨1 spoon vanilla extract
✨ Lime juice from 6 limes
✨ Lime zest from 4 limes
✨1 Spoon MCT Oil
✨1 capsule of vegan probiotics
✨1 pinch salt
✨1/4 cup melted coconut oil
1. Chill the can of coconut milk overnight
2. Blend all ingredients, except for coconut oil, until well incorporated. Stream in coconut oil last.
🍦With an Ice cream maker:
Pour the mixture into an ice cream maker and prepare according to the manufacturer’s instructions.
Serve immediately or transfer to a freezer-safe container, cover and freeze until ready to use.
Let the ice cream thaw for 10 to 15 minutes.
🍦Without an Ice cream maker:
Pour the ice cream mixture into a freezer-safe container and freeze for about 3 hours, mixing well every 30 minutes.
Scoop into bowls or waffle cones and enjoy and decorate with edible flowers and toppings!
Make your own Angie’s creation and tag us! We will repost every single one of them💗✨