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Blueberry Coconut Float

Serves 4.

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    Blueberry Coconut Float

    Blueberry season is the perfect time to use your juicer to upgrade one of summer’s most iconic treats: the root beer float. Consider sprinkling with a whisper of grated nutmeg. Source some quality coconut or regular ice cream if you don’t have an ice cream maker to make your own.

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    Blueberry Coconut Float

    Ingredients

    Coconut Ice Cream
    • 2 - 14 oz (398 mL) cans coconut milk, refrigerated overnight
    • 1/4 cup (60 mL) organic coconut sugar
    • 1 vanilla stick
    Float
    • 4 cups (1 L) fresh blueberries, plus more for garnish
    • 1/4 cup (60 mL) fresh mint
    • 3 cups (750 mL) club soda

    Nutrition

    Per serving:

    • calories210
    • protein2g
    • fat12g
      • saturated fat11g
      • trans fat0g
    • carbohydrates31g
      • sugars19g
      • fibre5g
    • sodium47mg

    Directions

    01

    To make ice cream, combine coconut milk and sugar in bowl. Cut open vanilla stick and scrape seeds into mixture. Beat with electric mixer until blended and very creamy. Freeze in ice cream maker according to manufactureru2019s instructions.

    02

    Send blueberries and mint through juicer. Chill mixture for at least 1 hour.

    03

    When ready to serve, stir together about 1/3 cup (80 mL) blueberry juice and 3/4 cup (180 mL) club soda in each of 4 wide-mouth glasses. Top each with a scoop of ice cream and a handful of fresh blueberries.

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