Coconut Gelato

I came up with this recipe taking the idea from one I saw on the internet.  Its very light and sweet and delicious!  I've served this to a number of folks who weren't even very health-conscious, and they loved it.  I like putting in raspberries for the fruit, because they are our family's favorite summer-time berry.  And, the vanilla beans really bring the flavor out of the agave and fruit!  You can find some of those little beans at health food stores.  Have fun with this one, its a nice summer favorite of ours!

Coconut Gelato
Yield: 1 quart

2 cans reg. coconut milk
3/4 cup agave (I prefer light)
1/4 tsp Celtic sea salt
1 vanilla bean (slice in half, scrape seeds, use only the seeds)
1/4 tsp xanthan gum

For fruit version:
1 1/2 cup frozen fruit (we like frozen raspberries from our garden)


1.  Put everything in blender (except frozen fruit if you are using).  Blend until really smooth.
2.  (If doing fruit version,) Add fruit, blend only enough to break it up a little bit.
3.  Put in fridge for one hour to cool down.
4.  Then, place in ice-cream maker and follow manufacturer's instructions, or place into Popsicle molds and freeze until solid.
5.  Serve!

Note:  If you are using the dark agave, use 3/4 cup.  If you are using light agave, use 2/3 cup.