jasmine-coconut-icecream

Have you ever added raw coconut meat to a dessert? This secret ingredient that adds an enormous amount of creaminess and flavour to any best-loved dessert. Over the next couple of weeks we’ll be presenting, in a nut shell, the endless possibilities of using coconut meat, water and milk as a sumptuous ingredient for desserts. Some vegan and dairy free – others not, we’re going to divulge the best ways to use the not-so-secret-anymore coconut meat ingredient.

This one is called the Jasmine & Vanilla Coconut Cream. Infused with jasmine tea, homemade coconut milk and vanilla, this is a dairy free, vegan #coconutbowl of heaven.

Ingredients:

2 cups young coconut meat

2 cans full-fat coconut milk

1/2 cup agave syrup, maple syrup or honey

1/4 teaspoon salt

2 tablespoons cornstarch (or 1 tablespoon arrowroot starch)

1 1/2 teaspoons vanilla extract

½ cup jasmine tea

Instructions:

Open the cans of coconut milk. Measure 1/2 cup and set this aside.

Start by blending the coconut meat with the rest of the coconut milk. This will be the base for the extra creamy ice cream. Pour the coconut milk and meat mixture into a saucepan, Add the sweetener and salt to the coconut milk.

Warm the mixture on the stove over medium-low heat, stirring occasionally, until the sweetener has completely dissolved into the coconut milk mixture. give it 1 to 2 minutes.

Whisk the cornstarch into the reserved 1/2 cup coconut milk. Keep whisking thoroughly until the cornstarch is totally dissolved.

Add the cornstarch mixture to the coconut warming coconut milk, whisking gently.

Increase the heat to medium. Stirring occasionally, continue cooking the base until it has thickened enough to coat the back of a spoon, 6 to 8 minutes. Do not allow the base come to a boil.

Remove the base from the heat and stir in the vanilla and jasmine tea

Pour the mix into a shallow container. Let the base cool slightly on the counter so it’s not hot when you put it in the freezer. Cover the container and freeze for at least 4 hours or for up to 3 days.

Serve in a Cocoface coconut shell for the ultimate coco-effect.

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