Passion fruit goes amazingly well with the coconut ice cream and imparts a slight acidity as well as a freshness to the dessert that is simply irresistible! The ice cream also contains coconut flakes, but to bring out the coconut flavour even more, I have toasted the coconut flakes first in a pan and kept a few for the topping. A dream combination!
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
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How it's done
Toast the coconut flakes in a large frying pan over a medium heat until golden brown. Remove from the pan and leave to cool. Thoroughly mix the coconut milk with the coconut blossom nectar and salt. Stir in 3/4 of the coconut flakes. Pour the mixture into a cake tin lined with cling film and freeze for at least 2 hrs.
Remove the ice cream from the freezer, allow to soften slightly, scoop out balls with an ice cream scoop and decorate with the passion fruit flesh, remaining coconut flakes and a little coconut blossom nectar.
|Tip:||If liked, you can mix 2-3 passion fruits with the coconut milk before freezing, for a more intense passion fruit hit.|
|Tip:||Buy passion fruits with a wrinkled skin, as they are the ripest and sweetest.|
|Tip:||Instead of coconut blossom nectar, runny honey or maple syrup can be used, but coconut blossom nectar gives a much more pronounced coconut flavour.|
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