Coconut and passion fruit ice cream


Total time: 2hr 30m
Preparation Time: 30m

Servings
For 2 people


Author

Nadia Damaso - Eat better not less


Nutritional Information

Contains 494 Kcal, 5g Protein, 28g Carbohydrates, 39g Fat


Ingredients

  • Ice cream
  • 5 tbsp coconut flakes
  • 3 tbsp coconut palm sugar (coconut blossom nectar)
  • 250 ml coconut milk
  • 1 pinch Himalayan salt
  • Toppings
  • 2 passion fruit, halved, pulp scooped out
  • a little coconut palm sugar (coconut blossom nectar)

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Instructions

  • Ice cream

    Toast the coconut flakes in a large frying pan over a medium heat until golden brown. Remove from the pan and leave to cool. Thoroughly mix the coconut milk with the coconut blossom nectar and salt. Stir in 3/4 of the coconut flakes. Pour the mixture into a cake tin lined with cling film and freeze for at least 2 hrs.
  • Toppings

    Remove the ice cream from the freezer, allow to soften slightly, scoop out balls with an ice cream scoop and decorate with the passion fruit flesh, remaining coconut flakes and a little coconut blossom nectar.
  • Tip:

    If liked, you can mix 2-3 passion fruits with the coconut milk before freezing, for a more intense passion fruit hit.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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