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Ingredients:
1 can TIANA Premium Coconut Cream
1 ½ cups cream
2 eggs
2 egg yolks
½ cup caster sugar
¼ teaspoon salt
1 teaspoon vanilla essence
Shredded coconut, to garnish |
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Method:
- Combine the coconut cream and cream in a pan and stir over medium heat, without boiling, for 2-3 minutes. Set aside. Place the eggs, egg yolks, sugar, salt and vanilla in a large heatproof bowl. With electric beaters, beat the mixture for 2-3 minutes until frothy and thickened. Place bowl over a pan of simmering water.
- Continue to beat the egg mixture while gradually adding the warm coconut mixture. The mixture will be the consistency of thin cream and should easily coat the back of a spoon. Do not allow to boil or it will curdle. Cover and set aside to cool. Stir the mixture occasionally while cooling. When cool, pour into a baking tin, cover and freeze for 1 ½ hours or until half-frozen.
- Quickly spoon the mixture into a food processor and process for 30 seconds, or until smooth. Return to the baking tin or place in plastic containers; cover and freeze completely. Coconut ice cream looks attractive if served in scoops and garnished with mint and coconut.
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