Whipped Vanilla Coconut Nice Cream
Young coconut meat, cashews and whole vanilla bean whipped into a pale, airy nice cream and spooned into a jar with a fresh herb sprig.
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75 recipes found · page 2 of 4
Young coconut meat, cashews and whole vanilla bean whipped into a pale, airy nice cream and spooned into a jar with a fresh herb sprig.
Layers of vanilla cashew cheesecake and sticky date caramel on a walnut crust, finished with a caramel glaze and a scattering of chopped pecans.
An intensely green blend of spinach, parsley, basil and chives made creamy with soaked cashews and topped with fine ribbons of fresh herbs.
Vanilla cashew cheesecake marbled with a deep red cherry puree, topped with whole cherries half-dipped in raw white chocolate and served from a wooden cake stand.
A bright trail mix of crisp activated cashews, almonds and seeds tossed with mango, goji berries, mulberries and coconut flakes for colorful handfuls.
A sunny yellow lemon tart set with cashews, coconut and a touch of turmeric for color, cut into wedges and topped with blueberries and sliced strawberries.
A soft sage-green cheesecake made from cashews, coconut cream and ceremonial matcha, with a hint of lemon and a buttery macadamia crust underneath.
An elegant layered parfait of dark cacao-date mousse and sweet banana cream in a footed glass, finished with a single fresh strawberry.
Turmeric, ginger, cinnamon and a crack of black pepper stirred into warm cashew coconut milk, sweetened lightly with dates and served in a sunny cup.
A single-serve tartlet with a pale cashew-lucuma cream, topped with sliced strawberries and ripe mango cubes for a fresh, fruity plate that looks bright on white.
Fudgy date and cashew centers dipped in homemade cacao butter chocolate, lined up in a dish and chilled until the glossy dark shells snap.
Golden milk infused with whole star anise, cinnamon bark, cloves and cardamom, steeped slowly in warm cashew milk for a fragrant autumn cup.
Cashew and coconut balls that taste like snickerdoodle cookie dough, rolled in a cinnamon coconut coating that clings in pale, speckled drifts.
An abundant platter of cool cucumber slices, sweet carrot rounds and ripe tomato slices, served with a creamy herbed cashew dip for dunking and sharing.
Crisp almond-coconut tartlet shells filled with a light vanilla cashew cream and heaped with fresh blueberries and raspberries for a quick, pretty afternoon treat.
A deep ruby soup of raw beets, apple and a little horseradish, chilled until icy and served in white bowls with dill and cashew sour cream.
Chewy coconut date base topped with a thick pink raspberry cashew layer, frozen solid and cut into neat stackable bars dotted with whole berries.
Distinct layers of vanilla macadamia cream and bright raspberry cashew filling stacked on a date crust, served by the slice with fresh rosebuds on the side.
Wild arugula brings a gentle peppery bite to this green smoothie, balanced by ripe pear, frozen banana and cashew milk for a grown-up, subtly spicy glass.
An inside-out avocado maki crusted with crunchy sprouted buckwheat and sesame, dotted with spicy cashew mayo and served on a white dish for dramatic contrast.
A tall torte with a chocolate nut base, a creamy coconut cashew middle and a vivid raspberry top, finished with whole raspberries and shredded coconut on linen.
Two small jars of softly lilac lavender and blueberry chia pudding, each crowned with chopped sun-dried apricot for a floral, fruity breakfast.
Sweet coconut cashew milk poured over ice, then crowned with a vivid green matcha layer that drifts down slowly, sipped through a bamboo straw.
Magenta dragon fruit, golden mango and crisp grapes piled into a dark bowl and topped with a spoonful of tangy cultured cashew-coconut yogurt.