Coconut is definitely not a local product, but its natural creaminess allows Sidra to make a vegan frozen treat that serves as the base to highlight ripe, local strawberries.
1 cup puréed strawberries
½ cup water from a
young coconut
1 cup meat from a young coconut
2½ cups coconut milk
¼ cup plus 2 tablespoons
Artisana coconut butter
½ cup agave nectar
1 teaspoon salt (Sidra uses Himalayan salt)
Purée strawberries and place in the bowl of a high-speed blender.
Using a cleaver, hack a small circle open along the top of the coconut and remove the top.
Remove
