Vegan coconut ice cream

Place the mold in the freezer.

Blend the fatty coconut milk (760 g), erythritol (4-5 tbsp), vanilla extract (2 tsp), and sea salt (1/4 tsp) in a blender. Whip the ingredients until smooth and creamy.

Pour the resulting coconut mixture into the pre-chilled mold.

Send the mold to the freezer for at least 3-4 hours, preferably overnight.

Before serving the dessert, let it sit at room temperature for 5 minutes.