Here is a delicious, non-dairy dessert made with seasonal blueberries whose vibrant bluish-purple color makes the dish especially beautiful and appealing. It also has no added sugars, sweetened only with dates and bananas.


  • 1½ 13- or 14-ounce cans full-fat coconut milk
  • 2 large bananas
  • 1 pint blueberries
  • 4-5 dates, pitted
  • ¼ teaspoon vanilla
  • Pinch of salt


  1. In a blender, combine coconut milk, bananas, 1/3 of the blueberries, 4 dates, vanilla and salt. Blend thoroughly. Taste and add remaining date if you want it to be sweeter; then blend again. Gently fold in the remaining blueberries, trying to keep them whole. If you have an ice cream maker, pour the mixture in and churn according to instructions for your machine.
  2. If you don’t have an ice cream machine, blend together only ½ cup coconut milk* and frozen bananas and berries instead of fresh fruits and the remaining ingredients in a high-powered blender or food processor until smooth.
  3. Alternatively, refrigerate the coconut milk cans overnight. The next day, remove from the fridge and without shaking, open and scoop out and use the thick cream that has collected at the top; save the clear-ish coconut water for shakes, smoothies or to mix into oatmeal.

Yields: 6-8 servings