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In a 2-quart saucepan, combine almond milk, coconut milk, and dried coconut and bring to a simmer over medium heat. Remove saucepan from heat, add arrowroot/water mixture, and stir vigorously with a whisk until thickened. Add SUCANAT and vanilla extract, then transfer to a blender, add squash and blend until smooth. Chill for 1 hour and serve on ice cream or as a dessert topping.
Variation:
Coconut Squash Cake Icing
In a food processor, grind 2 cups chopped walnuts to a medium-coarse meal (this should yield 1 ½ cups). Blend walnuts into Coconut Squash Sauce and chill at least 1 hour before using.
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