Difference between revisions of "Coconut Ice-Cream"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Guianese ([^cC])(.*)\]\]" to "Category:Guianese cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 3/4 cup [[cornstarch]] or [[cinnamon sugar|custard powder]] | * 3/4 cup [[cornstarch]] or [[cinnamon sugar|custard powder]] | ||
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# Grate the [[coconut]] and add 3 cups of [[water]]. | # Grate the [[coconut]] and add 3 cups of [[water]]. | ||
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[[Category:French cuisine]] | [[Category:French cuisine]] | ||
[[Category:Guianese cuisine]] | [[Category:Guianese cuisine]] | ||
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Latest revision as of 11:20, 15 July 2012
Description
Ingredients
- 2 dry coconuts,
- 1 can evaporated milk,
- 1 can condensed milk,
- 3/4 cup cornstarch or custard powder
Procedures
- Grate the coconut and add 3 cups of water.
- Mix and squeeze to extract the milk. Strain through a sieve. Heat the evaporated and condensed milk.
- Mix 1/4 cup of cornstarch or custard powder to a paste with some cold water.
- Stir into the milk and boil until thick.
- Add the coconut mixture. Keep pouring this back and forth between two containers until cool.
- Strain into freezer tray.
- When mixture is solid for an inch at the edge of the tray, remove from freezer and beat it. Then put back into freezer tray and freeze.
