• For the coconut ice cream:
  • 1 14-ounce can sweetened condensed coconut milk
  • 1 cup coconut milk
  • 1 teaspoon vanilla bean
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 containers of coconut whipped cream
  • For the turmeric kombucha:
  • 1 16-ounce container turmeric kombucha
  • 1 tablespoon shredded coconut


  1. For the coconut ice cream:
  2. In a medium bowl, mix the sweetened condensed coconut milk, coconut milk, vanilla bean, vanilla extract and salt. Set aside.
  3. In a large bowl, fold coconut whip into the sweetened condensed milk, being careful to not break the cream. Pour the ice cream into a freezer-safe container and freeze for 8 to 24 hours.
  4. For the floats:
  5. In a medium glass, scoop 2 hearty scoops of coconut ice cream. Slowly pour turmeric kombucha over ice cream. Repeat. Sprinkle with coconut flakes and serve.