In a small bowl, combine 1 cup coconut milk (not canned) and 1 tbsp red wine vinegar and let sit 10 minutes. IN a food processor fitted with a metal blade, puree 3 cups hulled strawberries (about 22 ounces), coconut milk mixture, agave, vanilla, and salt until very smooth, about 1 minute. Add to ice cream maker.
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|Serving Size: 1 Serving (171g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 4 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 82.9mg||3 %|
|Potassium 247.6mg||7 %|
|Total Carbohydrate 16.5g||5 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 11.3g|
|Protein 1.1g||2 %|
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Calories per serving: 72
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