NO-CHURN COCONUT ICE CREAM WITH FRESH MANGO
When I was a little girl, I completed chores in order to be able drive to drive with my Mom to our nearest grocery store and pick up the largest brown coconut I could find. I would come home, take the fresh coconut into the backyard, and try to crack it with a hammer for about 20 minutes before it would open. The refreshing coconut water would spill out of it and I was in heaven. I had coconut cake for most birthdays, coconut cream pie at every Thanksgiving, and even named my first white fluffy stuffed animal, Coconut. I was obsessed to say the least.
Years ago, I was thumbing through a Martha Stewart magazine and found a Coconut Lime Mango Semifreddo dessert. It looked ridiculously simple and didn’t even require an ice cream maker and it had to be mine. The lime zest however seemed to overpower the soft tropical flavors of the coconut and mango and the coconut lover in me was left a little disappointed. So, over the years I have tweaked the Coconut Semifreddo recipe and am now sharing the EASIEST ice cream ever.
Ingredients
***Coconut Cream should not to be confused with coconut milk. It is a sweet cream of coconut with sugar already added. It can usually be found where the alcoholic beverages are found because it's used to make pina coladas. I've used two brands - Coco Lopez or Cocoa Real. The Coco Lopez is in a can and Coco Real is in a plastic bottle. I can usually find it right next to the cherry grenadine. It contains no alcohol).
Instructions
for full recipes please see : www.modernhoney.com
Years ago, I was thumbing through a Martha Stewart magazine and found a Coconut Lime Mango Semifreddo dessert. It looked ridiculously simple and didn’t even require an ice cream maker and it had to be mine. The lime zest however seemed to overpower the soft tropical flavors of the coconut and mango and the coconut lover in me was left a little disappointed. So, over the years I have tweaked the Coconut Semifreddo recipe and am now sharing the EASIEST ice cream ever.
Ingredients
- 2 cups Heavy Cream
- (1) 15-16 ounce Cream of Coconut **
- 1-2 Mangoes peeled and sliced
- 1/4 cup Coconut Flakes optional
- 1/2 teaspoon Lime Zest optional
***Coconut Cream should not to be confused with coconut milk. It is a sweet cream of coconut with sugar already added. It can usually be found where the alcoholic beverages are found because it's used to make pina coladas. I've used two brands - Coco Lopez or Cocoa Real. The Coco Lopez is in a can and Coco Real is in a plastic bottle. I can usually find it right next to the cherry grenadine. It contains no alcohol).
Instructions
- In a large mixing bowl, whip heavy cream until soft peaks form. Stir in cream of coconut well until it is all incorporated together. Pour into loaf pan and top with optional coconut flakes. Freeze for 6 hours or overnight. When removing from freezer, wait a few minutes to make it easier to scoop out with ice cream scoop.
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for full recipes please see : www.modernhoney.com
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