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TRAVEL // Coast by Coast x Miami

STAY |

THE RALEIGH | 1775 Collins Avenue / 305 534 6300 / Website

SOHO BEACH HOUSE | 4385 Collins Avenue / 786 507 7900 / Website

THE STANDARD | 40 Island Avenue / 305 673 1717 / Website

THE EDITION | 2901 Collins Avenue / 786 257 4500 / Website

 

EAT & DRINK |

BEACHCRAFT | 2395 Collins Avenue / 305 604 6700 / Website

KILMA | 210 23rd Street / 786 453 2779 / Website


TAQUIZA | 1506 Collins Avenue / 305 748 6099 / Website

SHOP |

 

ATRIUM | 1931 Collins Avenue  / 305 695 0757 / Website

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APT606 | 89 NE 40th Street / 305 573 3330 / Website

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BASE SUPERSTORE | 927 Lincoln Road / 305 531 4892 / Website

MIAMI DESIGN DISTRICT | Website

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PLANT THE WORLD | 2511 NW 2nd Avenue / 305 571 7177

THE ALCHEMIST | Lincoln Road Mall, 1109 Lincoln Road & 1111 Lincold Road Carpark Level 5 / 305 531 4653 / Website

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THE WEBSTER | 1220 Collins Avene / 305 674 7899 / Website

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SEE + DO |

FAIRCHILD TROPICAL GARDEN | 10901 Old Cutler Road / 305 667 1651 | Website

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PEREZ ART MUSEUM | 1103 Biscayne Boulevard / 305 375 3000 / Website

RUBELL FAMILY COLLECTION | 95 NW 29th Street / 305 573 6090

THE STANDARD HOTEL SPA | 40 Island Avenue / 305 673 1717 / Website

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THE WYNWOOD WALLS | Website

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LIFESTYLE // Recipe: Watermelon and Coconut Milk Ice Cream

kinfolk

RECIPE: WATERMELON AND COCONUT MILK ICE CREAM

Recipe by Andrea Slonecker Photograph by Anders Schønnemann Green bowls by H. Skjalm P

WHETHER WE SLICE THEM INTO TRIANGLES, BLEND THEM INTO SLUSHIES OR WEAR THEM ON OUR HEADS, WATERMELONS ARE A QUINTESSENTIAL PART OF SUMMER. WE’VE CREATED A MENU THAT PUTS A WHOLE MELON TO USE IN A NUMBER OF REFRESHING WAYS.

This pastel-colored frozen dessert is made with just four simple ingredients, leaving you more time to relax.

Recipe: Watermelon and Coconut Milk Ice Cream

Ingredients
4 cups (600 grams) seedless watermelon, diced
1 can (13.5 ounces/400 milliliters) full-fat coconut milk, shaken
1/4 cup (60 milliliters) light agave syrup
Juice of 1 large lemon

Method
Blend the watermelon, coconut milk, agave syrup and lemon juice in a blender until completely liquefied.

Freezing option 1: Churn the mixture in an ice cream machine, using the manufacturer’s instructions. Serve immediately if you like the soft, slushy texture, or transfer it to a container, cover and freeze until firm, at least 4 hours.

Freezing option 2: Pour the mixture into a large baking dish, cover with plastic wrap and place it in the freezer until frozen, but not quite solid, about 4 hours. Break up the frozen mixture into pieces and place them in a food processor. Process until the texture is as smooth as your desired consistency. Transfer the ice cream to a container, cover and return it to the freezer until firm, at least 4 hours.

Makes about 1 quart / 1 liter

Via Kinfolk

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