Lemon And Toasted Coconut Ice Cream Food

TOASTED COCONUT ICE CREAM

Steps:

• Preheat the oven to 350ºF. Spread the coconut on a baking sheet and bake for 5-8 minutes, stirring when needed, or until toasted evenly. Watch it carefully, it will burn quickly. Once toasted, remove from the oven and immediately remove from the baking sheet or it will continue to bake.
• Combine the milk, 1 cup of the cream, the sugar, salt and 1 cup of the toasted coconut. Heat over medium heat until warmed.
• If using a vanilla bean, use a paring knife to slice the bean open, then scrape the seeds from the pod and add them to the milk mixture. Add the pod to the milk, as well. Cover the pan, remove from the heat, and let the mixture steep at room temperature for 1 hour.
• Rewarm the milk mixture, then set a strainer over another saucepan. Strain the milk mixture through the strainer. Press down on the coconut with a rubber spatula to release as much of the flavor as possible. Discard the coconut. (If desired, you can rinse the vanilla bean pod and reserve for another use.)
• Pour the remaining 1 cup of heavy cream into a large bowl. Fill a larger bowl halfway with ice water. Set aside.
• Place the egg yolks in a medium bowl and whisk until combined. Slowly whisk the warmed milk mixture into the egg yolks, then pour the mixture back into the saucepan.
• Place the saucepan back over medium heat and cook, stirring the mixture constantly with a spatula to ensure that the mixture doesn't burn. Cook until the mixture thickens enough to coat the back of a spatula.
• Pour the mixture through the strainer into the cream and stir to combine. Stir in the vanilla extract. Place the bowl in the ice water, making an ice bath. Stir over the ice bath until the mixture is cold.
• Cover the bowl, or transfer to a container with a lid, and refrigerate for at least 4 hours, preferably overnight.
• Freeze the custard according to the manufacturer's instructions for your ice cream maker, stirring in the reserved 1/2 cup of toasted coconut at the very end. Freeze the ice cream until hardened before serving.

TOASTED COCONUT LEMON ICE CREAM

Steps:

• Pre-heat oven to 350° (180° celsius)
• On a cookie sheet place shredded coconut and bake for approximately 5-10 minutes or until golden (stir occasionally). Remove and let cool.
• Place a glass bowl and beaters in the freezer for approximately 20 minutes.
• Whip cream until stiff (be careful not to make butter).
• In a small bowl whisk together lemon zest, juice and sweetened condensed milk.
• Add a little whipped cream to the lemon/sweetened condensed mixture to make it easier to combine, then fold in the rest of the whipped cream mixture into the lemon/sweetened condensed milk mixture. Fold in the toasted coconut.
• Pour into a loaf pan 8x4 inch (20x10 centimeters).
• Either cover loaf pan in plastic or place in a large ziplock bag and freeze at least 3- 5 hours until frozen or even overnight. Enjoy!

TOASTED COCONUT LEMON ICE CREAM

Steps:

• Place all of the ingredients minus the toasted coconut in a medium pot. Heat just enough for the coconut milk to dissolve and mix with the other ingredients. Chill until cold.
• Place the mix in you ice cream machine and churn according to its directions. In the last 5 minutes of churning add in the toasted coconut -- (To toast simply add to a dry skillet over medium heat and stir until golden). Transfer to a container with a lid and freeze until solid.
• Remove from freezer 30 minutes prior to serving to allow it to soften a bit. Top with extra toasted coconut if desired.

COCONUT-LEMON ICE CREAM CAKE

Steps:

• Reserve 10 cookies for decoration. Crush remaining cookies; transfer to a bowl. Stir in coconut, macadamia nuts and lemon zest. Reserve 2 tablespoons crumb mixture for topping. In a large bowl, whisk cream of coconut and lemon juice until combined. Stir in softened ice cream until smooth. Fold in 1 cup whipped topping., Sprinkle 1 cup crumb mixture onto bottom of a greased 9-in. springform pan. Top with half the ice cream mixture. Layer with remaining 1 cup crumbs and ice cream mixture. Place reserved whole cookies around edge of pan. Top with remaining 2-1/2 cups whipped topping; sprinkle with reserved 2 tablespoons crumb mixture. Freeze, covered, until firm, at least 8 hours or overnight. If desired, serve with berries.

TROPICAL VEGAN COCONUT, MANGO AND LEMON ICE CREAM

Steps:

• Method In a saucepan, add the coconut milk, coconut cream, maple syrup and coconut oil and gently bring to a light simmer for about 3 minutes. You want the coconut and maple syrup to incorporate and for the liquid to have a slight golden colour from the syrup. Take the coconut mixture off the heat and add the vanilla essence and the salt. Use a stick blender to blend the mix to emulsify and ensure that it is smooth. Alternatively, pop the mix into a jug blender and blend for ±40 seconds. Allow the mixture to cool completely. Once cool, add the mango purée, lemon juice and zest and stir to completely combine. Transfer to a container and place into the freezer to freeze. When ready to serve, use an ice cream scoop to scoop generous balls. Sprinkle with toasted coconut and serve immediately.

TOASTED COCONUT ICE CREAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread 3 cups flaked coconut onto a baking sheet.
• Bake coconut in the preheated oven, turning once, until toasted, 6 to 10 minutes. Cool completely.
• Beat sugar and eggs together in a bowl until light and frothy; add cream of coconut and beat well. Add half-and-half and vanilla extract into egg mixture, beating well after each addition. Stir toasted coconut and flaked coconut into half-and-half mixture.
• Pour coconut mixture into the bowl of an ice-cream maker. Pour milk into coconut mixture to fill machine to the fill-line, if necessary. Freeze according to the manufacturer's instructions.

TOASTED COCONUT ICE CREAM

Steps:

• toast coconut on a baking sheet for about 8 minutes at 350, stirring occasionally.
• heat milk and 1 cup of cream with sugar and salt until steaming.
• add coconut and vanilla bean (scrape vanilla out and add the pod as well as the vanilla), cover and remove from heat. steep 1 hour.
• reheat and strain the mixture, discarding coconut and vanilla bean pod.
• whisk eggs and stream into milk mixture, whisking.
• heat over medium heat until it coats the back of a spoon and strain
• stir in additional cream and extract.
• chill until very cold.
• freeze according to ice cream maker's instructions.

LEMON CAKE WITH TOASTED COCONUT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Spread coconut on a baking sheet.
• Bake in the preheated oven until lightly toasted, about 5 minutes. Remove and let cool while you prepare the cake. Leave the oven on.
• Combine flour, baking powder, baking soda, and salt in a large bowl.
• Whisk eggs and sugar together in another large bowl until very well combined. Stir in milk, oil, lemon zest, lemon juice, and vanilla extract; mix until well combined. Fold in dry ingredients and add coconut. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.

LEMON COCONUT CAKE

Steps:

• Preheat oven to 350°F (177°C). Spray or lightly butter three 9-inch cake pans. Set aside.
• Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Combine the coconut milk and buttermilk together in a small bowl or liquid measuring cup. Set aside.
• With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high speed for 3-4 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs one at a time, then add the vanilla extract and the coconut extract (if using). Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
• With the mixer running on low speed, add the dry ingredients in 3 additions, alternating with the milk mixture and mixing each addition just until incorporated. Do not overmix. Use a whisk to rid any large lumps, if needed. The batter will be slightly thick. Finally, fold in the coconut. The batter will be lumpy. See photo above for a visual.
• Spoon/pour batter evenly into each cake pan. Bake for around 22-25 minutes or until the cakes are baked through. Remember to rotate the pans halfway through baking to ensure even baking. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
• In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add confectioners' sugar, 1 Tablespoon coconut milk/cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of milk/cream to thin out, if desired.
• First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with a thin layer of frosting, then half of the lemon curd. Top with 2nd layer and evenly cover the top with a thin layer of frosting, then the remaining lemon curd. Finish with the third cake layer and spread the remaining frosting all over the top and sides. Garnish the top with coconut and/or lemon slices. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
• Slice, serve, enjoy!

STRAWBERRY-COCONUT ICE CREAM PIE

Steps:

• Preheat oven to 350°F.
• In food processor, whirl crumbs and coconut until well blended and coconut is very finely chopped.
• Add butter; pulse until evenly moistened.
• Pat into 9-inch pie plate.
• Bake 10 minutes, until firm and lightly golden.
• Let cool on wire rack.
• Drop alternate spoonfuls of both ice creams into crust.
• Swirl together with a tip of knife to marbelize.
• Freeze at least 6 hours or overnight until firm.
• Beat cream and sugar until peaks form.
• Serve pie in wedges topped with whipped cream and garnished with toasted coconut.

TOASTED COCONUT ICE CREAM RECIPE BY TASTY

Steps:

• In a large bowl, whip the cream until soft peaks form.
• Add the condensed milk and coconut milk, then whip until smooth.
• In a pan over medium heat, toast the coconut until browned, stirring constantly.
• Fold the toasted coconut into the cream mixture.
• Transfer the mixture to a baking pan or bowl, then freeze.
• Enjoy!

LEMON AND TOASTED COCONUT ICE CREAM

Steps:

• In a bowl with an electric mixer beat the eggs with the sugar and a pinch of salt until the mixture is thick and pale. Beat in the half-and-half, the lemon juice, and the zest. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions, adding the coconut during the last 10 minutes of freezing.

NONYA KAYA COCONUT ICE CREAM

Steps:

• Toast the desiccated coconut in a dry frying pan over a medium heat, moving it around for 1-2 minutes until it turns golden, being careful not to burn it. Tip into a bowl and set aside.
• Whisk together the nonya kaya, coconut milk, lemon juice and zest, and 1 tsp of fine sea salt in a small bowl until smooth and combined, and a thick, pourable consistency. Set aside.
• In a separate large mixing bowl, beat together the cream and vanilla using a whisk or an electric mixer until it forms stiff peaks. Fold in the condensed milk and toasted desiccated coconut.
• Spoon the coconut cream into a freezable container with an airtight lid, then pour over the green nonya kaya mixture. Use a cutlery knife to ripple it through the whipped cream.
• Seal tightly, then freeze for at least 6 hours or overnight. Remove from the freezer for 10 minutes before eating to allow it to soften slightly, then scoop out and serve with coconut flakes sprinkled over, if you like.