Recipe: 1 can coconut milk, 7/8 cup honey, 4 eggs stirred and heated to 170 degrees then chilled in fridge. Puree in blender with 1 1/2 cup strawberries, pineapple (drained, from can) and Tbsp pure vanilla extract. Whisk together with another can of coconut milk, and place either in ice cream maker or directly in freezer for minimum 4 hours.
If you don't do eggs, use egg replacer.
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