One of my dear friends drives a yellow Mini Cooper. It is a perfect metaphor for her disposition. We first met as coworkers, when her laughter would echo through the building. We both moved on from that company years ago but have remained friends, and she’s someone I count on for advice, support and a good gab session.

She has pretty significant food restrictions, almost none by choice. If you didn’t know her well, you might not even know, but I always worry about excluding her from the ritual that is shared food experience.

I happened across this recipe for dairy-free ice cream a few weeks ago, and we agreed it would be a great treat to try when she came over to catch up on episodes of Scandal.

I was out of rum (what??), which will definitely play up the coconut flavor. Use at least one can of full-fat coconut milk and let the ice cream soften a bit before serving to avoid an icy texture.

Coconut Raspberry Ice Cream
Adapted from Kiran Turan

2 13.5-oz. cans of coconut milk (full-fat or one can each full-fat and light)
1/2 cup plus 2 tablespoons powdered sugar, divided
2 tabelspoons coconut rum (optional) 1/2 tsp vanilla extract (if not using rum, increase to 2 teaspoons)
9 oz fresh raspberries, divided (1 1/2 containers)

Freeze ice cream bowl and chill coconut milk im the refrigerator overnight.

In a blender, combine coconut milk, 1/2 cup powdered sugar and rum. Blend until smooth.Pour this mixture into an ice cream maker and churn according to the manufacturer’s instructions. Rinse the blender.

While the ice cream churns, make raspberry puree. Add 6 ounces raspberries and remaining 2 tablespoons sugar into blender (or use a handheld blender). Blend away until smooth.Strain raspberry puree to remove seeds.

While ice cream continues to churn, slowly drizzle in raspberry puree. With remaining raspberries, smoosh between your thumb and forefinger and drop into the ice cream bowl.

Transfer ice cream into a freezer-safe container and freeze for a few hours (until solid) or overnight.

Allow ice cream to soften for a bit before serving. Serve ice cream topped with toasted coconut flakes and fresh raspberries, if desired.