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Title: Frozen Coconut "Thaiphoon" With Mango, Lime, And Peanuts
Categories: Icecream
Yield: 1 Quart

2 tb Arrowroot
1/4 c Nondairy milk; cold
3 c Coconut milk; unsweetened
1/2 c Natural sugar
1 lg Ripe mango;
- peeled; pitted, halved
1 tb Fresh lime juice
1 ts Lime zest; grated
1 ts Vanilla extract
1/4 c Unsweetened coconut;
- shredded, toasted
1/4 c Unsalted peanuts;
- dry-roasted, chopped,
- for garnish

In a small bowl, combine the arrowroot and nondairy milk. Blend until
smooth and set aside.

In a medium sized saucepan over medium heat, heat the coconut milk to
a simmer, stirring constantly. Add the arrowroot mixture and heat,
stirring, to thicken slightly, about 5 minutes. Do not let it boil.
Remove from the heat and add the sugar, stirring until it dissolves.
Puree one mango half in a blender or food processor and stir it into
the mixture along with the lime juice, lime zest, and vanilla. Let
cool to room temperature.

Refrigerate until chilled, then freeze in an ice-cream maker
according to the manufacturer's directions.

Cut the remaining mango half into dice. Garnish each serving with the
mango, coconut, and peanuts, and serve.

Recipe by Vegan Planet by Robin Robertson

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