Coconut Corn Ice Cream With Brown Sugar Syrup And Peanuts Food

COCONUT SYRUP

Steps:

• In a heavy saucepan, combine coconut cream, flaked coconut and brown sugar. Bring to a boil, reduce to a simmer, and cook for 20 minutes, stirring occasionally. Transfer to a blender, and puree until smooth. Serve immediately.

COCONUT CASHEW CRUNCH

Steps:

• In a large bowl, combine the cereal, coconut and cashews. , In a large saucepan, combine the brown sugar, butter and corn syrup; bring to a boil over medium heat, stirring constantly. Cook and stir for 5 minutes. Remove from the heat; stir in vanilla and baking soda. Pour over cereal mixture; toss to coat. , Transfer to two foil-lined 15x10x1-in. baking pans. Bake at 250° for 50-60 minutes or until golden brown, stirring every 15 minutes. Cool completely in pan on a wire rack. Serve as is or use as a toppping for ice cream, fruit or yogurt. Store in airtight containers.

VEGAN BANANA COCONUT ICE CREAM RECIPE

Steps:

• In a food processor, purée bananas and lemon juice until no lumps remain. With the food processor running, slowly pour in coconut, corn syrup, coconut oil, rum, and salt in slow streams.
• Strain mixture into a bowl or container and press down on the surface with plastic wrap so the mixture isn't exposed to air. Refrigerate until very cold, 3 to 4 hours, then churn in ice cream maker according to manufacturer's instructions. Transfer to an airtight container and chill in freezer for 3 hours before serving. Let ice cream sit on counter for 10 minutes before scooping.

COCONUT SUGAR SYRUP

Steps:

• Boil all ingredients until sugar is fully dissolved.

COCONUT SYRUP

Steps:

• Open the can of coconut milk. Pour into a small saucepan with the heat turned off. Add the cornstarch and whisk thoroughly.*
• Turn the heat to medium once the cornstarch is completely incorporated. Add the sugar, salt, and corn syrup.
• Stir very frequently over medium heat until the liquid starts to thicken. If you start to see bubbles from boiling, take it off the heat.
• Add the vanilla and stir. The syrup will continue to thicken as it cools.
• Serve with your favorite pancakes, waffles, or I bet it would make a great Italian soda or cocktail!

COCONUT TUILE CONES WITH PASSION-FRUIT ICE CREAM

Steps:

• Bring butter, brown sugar, and corn syrup to a boil over moderate heat, stirring. Add flour and cook, stirring constantly, until dough is slightly thickened, about 1 minute. Stir in coconut and cool to room temperature, about 45 minutes.
• Preheat oven to 375°F. Crumple foil to form a solid cone (about 6 inches long and 3 inches across widest part) for shaping cookies.
• Drop 2 (1-tablespoon) portions of dough 6 inches apart on a buttered baking sheet and pat each into a 5-inch round with your fingertips. Bake in middle of oven until golden, 6 to 8 minutes (cookies will spread to about 6 inches).
• Let cookies stand on baking sheet until just firm enough to hold their shape, about 2 minutes. Gently loosen cookies from baking sheet with offset spatula, then turn over so smooth sides are facing up. Roll 1 cookie onto cone and cool on cone until cookie holds cone shape, about 15 seconds, then carefully slip off onto a rack to cool completely. Shape remaining cookie in same manner. (If cookies become too brittle to roll onto cone, return baking sheet to oven for a few seconds to soften.) Make and shape more cookies with remaining dough.
• Put 3 small scoops ice cream into each cone and put cones on plates.

COCONUT-CORN ICE CREAM WITH BROWN-SUGAR SYRUP AND PEANUTS

Steps:

• For brown-sugar syrup:
• Toast coriander seeds in a small dry skillet over medium heat, stirring often, until fragrant, 1-2 minutes. Transfer to a cutting board; crush with the bottom of a small pan or with a mortar and pestle.
• Stir sugar and 1/3 cup water in a small saucepan over medium-low heat until sugar dissolves. Add coriander and peppercorns; season with salt. Bring to a simmer over medium heat. Simmer, swirling pan occasionally and brushing down sides with a wet pastry brush, until slightly thickened, about 5 minutes. Let cool. Strain; cover and chill for up to 1 month.
• For ice cream:
• Using the large holes on a box grater, coarsely grate corn kernels from cobs into a large bowl; reserve cobs. Heat coconut milk in a large saucepan over medium heat until almost simmering. Add grated corn, corn cobs, and condensed milk; cook, stirring occasionally, until mixture barely begins to simmer, about 5 minutes. Remove from heat, cover, and let steep for 1 hour. Discard cobs.
• Strain corn mixture through a fine-mesh sieve into a medium bowl, pressing on solids to extract as much liquid as possible; discard solids. Whisk in salt. Cover corn ice cream base; chill for at least 4 hours or overnight.
• Process ice cream base in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container, cover, and freeze for at least 3 hours and up to 1 week.
• For garnishes:
• Scoop ice cream into bowls. Drizzle some brown-sugar syrup over. Garnish with peanuts and lime zest.