As a rule, I don't serve raw, vegan food to guests. Even tofu is a hard sell. So I don't even try with taco nut meat. But this raw, vegan coconut ice cream is a delicious exception. If you serve it with toasted coconut it ceases to be completely raw, but who really cares? It is dessert after all.
1 cup shredded fresh coconut meat
1 cup pineapple, diced
1 cup cashews, soaked in water for 4-8 hours, drained and rinsed
2/3 cup agave nectar
1/2 cup water (not the cashew soaking water!)
1 vanilla bean, scraped (or 2 teaspoons real vanilla)
1/4 cup coconut oil/butter, in liquid form
In a high-speed blender blend together all ingredients through vanilla bean. Turn the blender to "liquify" or whatever is the highest setting on your machine and blend until you achieve a smooth consistency. It will never reach the same texture as milk-based ice cream, but you can come close. Turn the blender down to a low setting and pour in the coconut oil slowly.
Pour the mixture into an ice cream maker or if you're cheap like I am, pour into a chilled, round metal cake pan. Follow the instructions on your ice cream maker. If you're using a metal pan, place into the freezer for 15-30 minutes. Remove and stir with a spatula, making sure you scrape the sides well. Continue this process until the mixture has reached a desired consistency, then scoop into a container with a lid.
Serve with diced mango and toasted coconut.