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1 13.66 FL OZ Organic coconut cream full fat and BPA free lined can (THAI Kitchen is a good one)
1 TBSP Vanilla ( I make my own with organic vanilla pods and vodka seeping for six months)
1 TSP Dynamite Natural trace mineral salt
1/2 cup Organic raw coconut sugar
1/4 cup Fresh blueberry compote
I like to take a medium sized saucepan and melt the coconut milk slowly on low heat adding all other ingredients. It makes a smoother and consistent batter for freezing. It just adds more time as you have to cool the batter unless you have a pre-cool element in your ice cream freezer which I do. Add the cooled batter to your freezer and enjoy. Makes a generous amount for four servings.