Papaya Ice Cream

1 package silken tofu (16 oz)
3/4 cup of sugar
2 tsp vanilla essence
1/2 cup soy, hemp or coconut milk or creamer
1 1/2 medium sized papaya, chopped

1. Chop up the papaya after removing the skin and cook papaya for 5 minutes and mash.
2. Add sugar and essence to the mashed papaya.
3. Boil the milk, then add the mixture papaya to the milk and simmer for 7-10 minutes.
4. Remove from heat and cool.
5. Blend silken tofu well till fluffy and fold into the cooled mixture.
6. Refrigerate till half set.
7. Remove and whip the mixture again, then freeze till firm, to desired consistency.

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Papaya Coconut Cupcakes with Papaya Buttercream Frosting

veganized
Papaya Coconut Cupcakes
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1-1/3 cups sugar
2 egg substitutes
1/2 cup oil
1/4 cup coconut milk
1 teaspoon vanilla
6 ounces papaya, chopped
1/2 cup coconut, sweetened

1. Mix flour, baking soda, salt, and sugar in a medium sized bowl.
2. Add oil, coconut milk, and egg substitutes and mix to combine.
3. Then combine wet mixture to the dry mixture, mix to combine.
4. Add vanilla, papaya, and coconut to the rest of the ingredients and mix to combine.
5. Scoop into cupcake papers with an ice cream scooper.
6. Bake at 350 degree oven 20-25 minutes or until a toothpick comes out clean.

Papaya Buttercream Frosting
3/4 cup vegan butter, room temperature
4 tablespoons papaya syrup, extract or juice
3 tablespoons plant milk or creamer (the thicker the better)
3 1/2 cups powdered sugar
1 teaspoon vanilla extract

1. In a large bowl, beat the butter until fluffy.
2. Add the syrup, extract and milk, beat until combined.
3. Add the powdered sugar 1/2 cup at a time, mixing on medium-high speed after each addition.
4. Frost!

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