Denise says:
This is a delicious refreshing ice cream that is ideal after an oriental meal. Its creamy texture comes from the coconut milk.
If you have an abundance of desiccated coconut left over from Passover ~ this is the recipe for you! This will keep in the freezer for up to one month.
Preparation Time: 10 minutes plus 3 hours freezing time
Cooking Time: 20 minutes
Serves: 8 – 10 people
Ingredients:
400 ml coconut milk4 x 250ml soya single cream (Alpro)
4 eggs
250g caster sugar
Garnish: 75g desiccated coconut – toasted – optional
Method
1) Put the soya cream and coconut milk in a saucepan and heat gently. Do not boil.2) Whisk the eggs and sugar until thick.
3) Pour the coconut mixture into the eggs and sugar. Whisk together briefly and then return to the saucepan. Heat gently to thicken. Set aside to cool for 10 minutes.
4) Transfer to a plastic container and place in the freezer for 1 hour or until the mixture is set about 3 cm from the edges.
5) Remove from the freezer and mix it all together using a whisk. When it is fairly smooth, return to the freezer for a further hour, then repeat the whisking once more.
6) Transfer the ice cream to a rigid container, cover and freeze until firm.
7) To toast the coconut place in a single layer in a dry frying pan and cook until just golden. Remove and set aside.
8) Before serving, transfer to the fridge for about 30 minutes to soften.
To serve the stylish way: Scoop into round balls served in a glass dish or wine glass.
Garnish with toasted coconut.