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Vietnamese Coconut Ice Cream

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Vietnamese Coconut Ice Cream
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
357
calories
Calories
0
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Ingredients

for
6
servings
1 ⅔ cups
1 ⅔ cups
Coconut milk (tinned)
cup
1 tablespoon
1.333 cups
freshly grated Coconut (or 80g coconut flakes)
2 tablespoons
roasted Peanuts
9 ounces
Fruit (in season)
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Preparation steps

1.
Mix the cornflour with a few spoonfuls of milk. Put the rest of the milk into a pan with the coconut milk and sugar and bring to the boil. Whisk the mixed cornflour into the boiling milk and return to the boil. Then remove from the heat and leave to cool completely.
2.
Stir the coconut into the mixture, then freeze in an ice cream maker. (Alternatively you can freeze the ice cream in a bowl in the freezer, in which case, whisk with a hand blender after about 2 hours, when the ice cream is almost set. )
3.
To serve, scoop the coconut ice cream into small bowls. Roughly chop the peanuts and sprinkle over the ice cream. Serve with sliced fruit.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie357 kcal(17 %)
Protein4.99 g(5 %)
Fat23.02 g(20 %)
Carbohydrates37.24 g(25 %)
Sugar added22.37 g(89 %)
Roughage1.16 g(4 %)
Vitamin A75.64 mg(9,455 %)
Vitamin D0.88 μg(4 %)
Vitamin E0.32 mg(3 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.13 mg(12 %)
Niacin1.93 mg(16 %)
Vitamin B₆0.07 mg(5 %)
Folate19.61 μg(7 %)
Pantothenic acid0.44 mg(7 %)
Biotin1.29 μg(3 %)
Vitamin B₁₂0.31 μg(10 %)
Vitamin C10.45 mg(11 %)
Potassium320.22 mg(8 %)
Calcium93.19 mg(9 %)
Magnesium40.1 mg(13 %)
Iron1.51 mg(10 %)
Iodine15.69 μg(8 %)
Zinc0.89 mg(11 %)
Saturated fatty acids18.56 g
Cholesterol6.78 mg
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