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Coconut ice cream with pineapple

Coconut ice cream with pineapple
Coconut ice cream with pineapple
Coconut ice cream with pineapple
Add pineapple cubes

Coconut ice cream with pineapple the flavors of coconut and pineapple are perfectly balanced, with the sweetness of the pineapple fried in brown butter being offset by the richness of the roasted coconut.

This ice cream is a light and airy texture, with the perfect balance of sweetness and creaminess. The first taste is of the fresh, juicy pineapple, followed by the rich, creamy coconut.

The shredded coconut adds a bit of texture and crunch, and the hint of lemon juice brightens up the flavor.

TIPS

You can serve this ice cream with some chocolate or white chocolate sauce on top for a richer flavor.

Time

20 min + 6 hours in the fridge

Serve

4 persons

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INGREDIENTS

5 dl (2,5 cups) heavy cream

4 dl (2 cups) sweetened condensed milk

2 dl (1 cup) coconut cream

5 dl (2,5 cups) roasted, shredded coconut

1 pineapple

100 g (0,25 pound) butter

0,5 dl (1/4 cup) sugar

1 lemon (zest)

1 tablespoon lemon juice

RECIPE

1. Roast 5 dl (2,5 cups) shredded coconut on a dry fry pan over medium heat until it starts to brown and become fragrant

2. Remove the coconut from the pan and let it cool completely

3. Whip 5 dl (2,5 cups) cream

4. Add 4 dl (2 cups) condensed milk

5. Add 2 dl (1 cup) roasted shredded coconut

6. Blend carefully

7. Pour ice cream batter into a freezer-safe container with a lid

8. Put the container in the fridge for at least 6 hours

9. Peel a pineapple and cut in cubes

10. Brown 100 g butter

11. Add pineapple cubes and 0,5 dl sugar

12. Add 1 tablespoon lemon juice and half of lemon zest

13. Turn off the heat on the stove and stir pineapple cubes until the sugar dissolves

14. Remove the pineapple from the stove and let it cool completely

Serve the ice cream with pineapple, shredded coconut, and lemon zest on top.

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