1-1/2 c. frozen mango
1-1/2 c. frozen pineapple
1 13.5-oz. can coconut milk, chilled overnight
1/2 c. maple syrup
1 T. vanilla
1/2 c. strawberries, chopped
Open chilled can of coconut milk and remove cream (cream will have separated from water). Reserve coconut water for another use.
Add coconut cream to a blender with maple syrup and vanilla; blend until well incorporated. Add mango and pineapple and blend on medium, scraping down sides, until incorporated but not completely smooth (leave some coarse chunks).
Transfer mixture to a 9 x 5 loaf pan; top with strawberries. Cover tightly and freeze 4-5 hours or overnight. When ready to serve, scoop and serve immediately.
Transfer mixture to an ice cream maker and proceed per directions.
Adapted from CleanEating.com.