Gather Up
1½ cups (370ml, or 1 can) Coconut Milk
¼ tsp Vanilla Stevia
Sling It Up
Stir the coconut milk and stevia together in a Pyrex-type measuring cup, dissolving any lumps in the coconut milk. If using a silicone Tovolo ice cube tray (see photo on page 98) there will be exactly enough liquid to fill it up. If you have different ice cube trays, adjust accordingly, just know that this 1½ cup (370ml) of Coconut Ice Cube measure is what we will be working with for proportions when we make our JingLato. If you do well with dairy and have access to organic raw cream, then it will also work stellar for making ice cubes.
When using Coconut Ice Cubes, once they are frozen solid, you will always want to let them sit at room temperature for about 10 minutes just before using them. This will allow them to soften just a bit. They will be much easier to pop out of their trays, and will have a little more give in the blender.
