Coconut Water Ice with Cherry Mosto Cotto & Cream

If you haven’t  noticed, I am totally addicted to Coconut Water these days.  I just can’t get enough of it.  It’s refreshing.  It makes me feel like I’m laying a pristine beach in Hawaii even when it’s snowing outside.  Ok, maybe not so much the last part, but it really is quite refreshing.  

Recently I posted a recipe for Coconut Water & Blackberry Gelatin and it was quite a hit.  Not long after posting the recipe I received a note from Amy & Brian Naturals asking if I’d like to try their coconut juice (aka coconut water).  So being that I’m totally addicted, I said “heck ya”.  A few days later I received a box of 3 different varieties to try. 



I drank 5 of them and decided I better use the last one for something more interesting than a thirst quencher.  So I pulled out the ice cream maker and popped the can.  I decided not add any sugar as I just wanted this to be a fresh and low carb treat.  Boy, was I right…if this recipe doesn’t transport you to the tiny Shave Ice shakes of Hawaii, then I don’t know what will.  I can’t wait to make this again during the hot summer months with a fresh raspberry syrup.  I can taste it already.  


So you may be asking…”what the heck is Cherry Mosto Cotto”.  Well, let’s just say that you haven’t lived until you try this sweet syrupy concoction.  I received a bottle of it from the sweet peeps at Marx Foods for my participation in a chocolate contest they held where I won for my Marx Bark.  It’s one of those bottles of greatness that you only bust out for the fancy company, or maybe just for yourself when you make some Coconut Water Ice.  Either way, it’s unbelievable.  You could also substitute any kind of flavored syrups for the Mosto Cotto as well.  Let’s go bust out some Coconut Water Ice – shall we?

Coconut Water Ice with Cherry Mosto Cotto & Cream
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Ingredients
1 17 oz can cold Coconut Water


Toppings
Cherry Mosto Cotto, or other flavored syrup
4 tablespoon heavy cream


Instructions

  1. Using an ice cream maker, add the cold coconut water and freeze according to manufacturers instructions.  Place in the freezer and freeze for 2 hours.  Conversely you can pour the coconut water into a 8×8 inch baking dish, place in the freezer and using a fork, scrape the coconut water mixture every hour until completely frozen through.
  2. Scrape the frozen coconut water and divide between 4 serving dishes.  Pour mosto cotto over the top and top each with 1 tablespoon heavy cream and serve.
Makes 4 servings

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