COCONUT PANNA COTTA WITH TROPICAL FRUIT
Steps:
- Sprinkle the gelatin evenly over 3 tablespoons of cool water in a small bowl. Set aside to soften.
- In a medium saucepan, heat the coconut cream and coconut milk over medium heat until the sides begin to bubble. Lower the heat and whisk in the softened gelatin, stirring to make sure it is completely dissolved.
- Fill a large bowl with cold water. Strain the coconut mixture into a bowl that will fit easily into the bowl of water. Set into the bowl of water to cool, stirring every few minutes with a rubber spatula until the mixture starts to thicken. If the mixture starts to set, remove it immediately.
- Remove the bowl of coconut mixture from the bowl of water. Empty out the water and wipe the bowl dry. In the dry bowl, stir the cream and confectioners' sugar together until the sugar is dissolved. Stir into the coconut mixture. Divide the coconut mixture evenly among 6 (7 to 8-ounce) custard cups or ramekins. Chill until firm, at least 4 hours.
- To serve, run a knife around the inside edge of the molds and invert each panna cotta onto a serving plate. Spoon some of the diced fruit over each, allowing the fruit to spill onto the plate.
COCONUT ICE CREAM
Creamy ice cream with a rich coconut flavor. A sweet treat that any coconut lover would enjoy.
Provided by SUEMB
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut.
- Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 407.4 calories, Carbohydrate 35.9 g, Cholesterol 63.6 mg, Fat 29 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 21.9 g, Sodium 86.6 mg, Sugar 31.8 g
COCONUT ICE CREAM
This coconut ice cream recipe is a refreshing dessert that can cap off a warm summer evening. It has a nice coconut flavor without being too strong. -Tamra Kriedeman, Enderlin, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 quarts.
Number Of Ingredients 7
Steps:
- In a saucepan, combine the milk, sugar and salt; cook, stirring frequently, over medium heat just until mixture begins to boil. Stir in 1/2 cup coconut. Remove from the heat; let stand for 30 minutes. , Strain, discarding coconut. Place milk mixture in a large bowl; add cream, vanilla and remaining coconut. Cool completely. Freeze in an ice cream freezer according to manufacturer's directions. , Transfer to a 2-qt. freezer container. Cover and freeze for at least 4 hours before serving. Garnish with toasted coconut if desired.
Nutrition Facts : Calories 372 calories, Fat 27g fat (18g saturated fat), Cholesterol 74mg cholesterol, Sodium 139mg sodium, Carbohydrate 31g carbohydrate (30g sugars, Fiber 0 fiber), Protein 4g protein.
TROPICAL ICE CREAM
Visit the tropics with this easy tropical ice cream recipe.
Provided by MOTHERDESTINY
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Whisk together cream, milk, pineapple-orange juice, and sugar until the sugar has dissolved. Pour into an ice cream maker and freeze according to manufacturer's instructions.
- Five minutes before the ice cream is done, add the coconut and walnut pieces. Two minutes before the ice cream is done, add the sliced banana.
Nutrition Facts : Calories 494 calories, Carbohydrate 41.4 g, Cholesterol 113 mg, Fat 36 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 20.5 g, Sodium 67.2 mg, Sugar 35.4 g
COCONUT ICE CREAM WITH TROPICAL FRUITS
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
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
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
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
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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