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Vietnamese Coconut Ice Cream

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Vietnamese Coconut Ice Cream
357
calories
Calories
0
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moderate
Difficulty
30 min.
Preparation
Nutritions
Fat23.02 g
Saturated Fat Acids18.56 g
Protein4.99 g
Roughage1.16 g
Sugar added22.37 g
Calorie357
1 serving contains
Calories357
Protein/g4.99
Fat/g23.02
Saturated fatty acids/g18.56
Carbohydrates/g37.24
Added sugar/g22.37
Roughage/g1.16
Cholesterol/mg6.78
Vitamin A/mg75.64
Vitamin D/μg0.88
Vitamin E/mg0.32
Vitamin B₁/mg0.06
Vitamin B₂/mg0.13
Niacin/mg1.93
Vitamin B₆/mg0.07
Folate/μg19.61
Pantothenic acid/mg0.44
Biotin/μg1.29
Vitamin B₁₂/μg0.31
Vitamin C/mg10.45
Potassium/mg320.22
Calcium/mg93.19
Magnesium/mg40.1
Iron/mg1.51
Iodine/μg15.69
Zinc/mg0.89

Recipe author: EAT SMARTER
Ingredients
Preparation

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

Step 1/3
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.
Step 2/3
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. )
Step 3/3
To serve, scoop the coconut ice cream into small bowls. Roughly chop the peanuts and sprinkle over the ice cream. Serve with sliced fruit.

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