Coconut Ice Cream With Tropical Fruits Food

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COCONUT ICE CREAM WITH TROPICAL FRUITS



Coconut Ice Cream With Tropical Fruits image

A recipe from the cookbook Delicious Ice Cream. Posted for ZWT. You can do this ice cream even if you don't have an ice cream machine. Instruction for ice cream machine is there and also for if you don't have an ice cream machine.

Provided by Boomette

Categories     Frozen Desserts

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 11

2 1/2 cups coconut milk
1 cup superfine sugar (scant)
6 egg yolks
1 1/3 cups dry unsweetened coconut
2/3 cup heavy cream
1 tablespoon coconut rum (optional)
2 papayas, peeled and seeded
2 carambolas
2 kiwi, peeled
1 tablespoon superfine sugar
4 tablespoons coconut rum (optional)

Steps:

  • Pour the coconut milk into a pan and heat gently. Remove from the heat. Put the sugar and egg yolks in a large bowl and whisk together until pale and the mixture leaves a trail when the whisk is lifted. Slowly add the coconut milk, stirring all the time with a wooden spoon. Strain the mixture into the rinsed-out pan or a double boiler and cook over low heat for 10-15 minutes, stirring all the time, until the mixture thickens enough to coat the back of the spoon. You may find that the mixture starts to separate, and if it does, simply whisk it vigorously until it is smooth again. Do not leat the mixture boil or it will curdle.
  • Remove the custard from the heat, stir in the dry unsweetened coconut, then let cool for at least 1 hour, stirring from time to time to prevent a skin from forming. Meanwhile, whip the cream until it just holds its shape. Keep in the refrigerator until ready to use. When the custard is cold, add the coconut rum, if using, and mix well together.
  • If using an ice-cream machine, fold the cold custard into the whipped cream, then churn the mixture in the machine following the manufacturer's instructions. Alternatively, freeze the custard in a freezerproof container, uncovered, for 1-2 hours, or until it starts to set around the edges. Turn the custard into a bowl and stir with a fork or beat in a food processor until smooth. Fold in the whipped cream. Return to the freezer and freeze for an additional 2-3 hours, or until firm or required. Cover the container with a lid for storing.
  • To prepare the tropical fruits, thinly slice and put in a large shallow dish. Sprinkle sugar and coconut rum, if using, over the fruit, then cover and let chill in the refrigerator for 2-3 hours before serving with the ice cream.

TROPICAL FRUIT BEIGNET WITH MANGO COULIS AND COCONUT ICE CREAM



Tropical Fruit Beignet with Mango Coulis and Coconut Ice Cream image

Provided by Emeril Lagasse

Categories     dessert

Time 2h

Yield 4 servings

Number Of Ingredients 18

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk, plus more if needed
1 egg
1 tablespoon sugar
3 tablespoons small diced papayas
3 tablespoons small diced mango
3 tablespoons small diced pineapple
3 tablespoons small diced quava
Oil for frying
2 whole mango, peeled, seeded, and chopped
Juice of one lemon
2/3 cup water
1/2 sugar
4 quenelle scoops of coconut ice cream (If coconut ice cream is not available, fold toasted coconut, 1 tablespoon Malabu Rum, with softened vanilla ice cream)
Powdered sugar in shaker
2 tablespoons chiffonade mint

Steps:

  • Preheat the fryer. In a mixing bowl, combine the flour, baking powder, salt and sugar together. Beat in the egg and milk, adjusting the amount of milk to make a thick batter. Fold in the small diced fruit. Refrigerate for 1 hour. In a saucepot, combine the chopped mango, lemon juice, water and sugar together. Bring the mixture up to a boil. Reduce to a simmer and cook for 5 minutes or until the fruit is very tender. Pour the mixture into a food processor and puree until smooth. Remove and allow to chill for 30 minutes. In the hot grease, drop a heaping tablespoon of the beignet. Fry 5 to 6 at a time and stir constantly for even browning. Fry the beignets for 2 to 3 minutes, or until golden brown. Remove from the fryer and drain on a paper-lined plate. Powder the beignets with powdered sugar. Spoon the coulis in the center of the plate. Place the quenelle of ice cream in the center of the coulis. Arrange the beignets around the ice cream. Garnish with powdered sugar and chiffonade of mint.

TROPICAL FRUIT KABOBS WITH COCONUT ICE CREAM



Tropical Fruit Kabobs With Coconut Ice Cream image

A very pretty dessert that doesn't take long to make! You may substitute other fruits if you like, such as pineapple, apples, grapes, kumquats, etc. Adapted from BH&G magazine.

Provided by Sharon123

Categories     Frozen Desserts

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

2/3 cup honey
3 inches cinnamon sticks
1 medium banana, peeled and sliced
lemon juice
1 star fruit, sliced (carambola)
1 large firm ripe mango, peeled, pitted, and sliced (or papaya)
1 kiwi fruit, peeled and sliced
6 wooden skewers, each about 6 inches long (or metal)
vanilla ice cream
1/3 cup toasted flaked coconut

Steps:

  • Heat the honey and cinnamon stick in a small saucepan over low heat. When hot (but not boiling) remove from heat and set aside.
  • Peel and slice banana. Brush the slices lightly with lemon juice to stop fruit from browning.
  • Add one slice each of banana, star fruit, papaya or mango, and kiwifruit to each skewer. Brush fruit on skewers with the cinnamon-honey mixture.
  • To serve, spoon ice cream into serving dishes, sprinkle with toasted coconut. Top ice cream with kabobs.
  • Makes 6 servings.

Nutrition Facts : Calories 190.9, Fat 1.6, SaturatedFat 1.2, Sodium 13.7, Carbohydrate 47.4, Fiber 2.3, Sugar 43, Protein 1

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