Coconut ice cream

Recipe from: 10/12/1995 12:00:00 AM
Ingredients 7
Servings 6
Time

Ingredients

  • 400
    ml
    coconut
  • 580
    ml
    milk
  • 150
    ml
    castor sugar
  • 45
    ml
    water
  • pinch cream of tartar
  • 2
    drops almond essence
  • 300
    ml
    plain yoghurt
 

Method

 
Add 300 ml (1 1/5 c) of the coconut to the milk. Bring to the boil. Remove from the heat and leave for 10 minutes. Toast the remaining coconut in a pan on the stove or under the oven grill until golden brown. Pour the coconut and milk mixture into a sieve and drain well. Set the drained milk aside. Blend the castor sugar, water and cream of tartar and heat slowly until the sugar has melted. Simmer for about 5 minutes and cool. Add the almond essence, drained coconut milk, toasted coconut and yoghurt. Mix well. Pour the mixture into a dish and freeze, stirring occasionally with a fork to break down the ice crystals. Freeze until hard. Serves 6-8.
 

Read more on: fruit
 

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