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Start by placing the can of coconut milk in the freezer until it's completely solid. This usually takes about 4 to 6 hours, but it depends on your freezer's temperature. Once frozen, take it out and open the can.
You'll notice the milk and coconut water have separated; the water portion will be clearer. Use a very sharp knife to carefully cut through the frozen block, separating the solid coconut milk from the clear coconut water.
Pour the blended mixture into a freezer-safe bowl. Gently stir in the blueberries, then cover the bowl and place it in the freezer.
Let the ice cream freeze for about 3 to 6 hours, or until it's firm enough to scoop. Serve it garnished with a sprinkle of crushed peanuts.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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