Coconut and passion fruit ice cream

Name: Coconut and passion fruit ice cream
Prep time: 30 min
Total time: 150 min
Yield: 2
Ingredients: 4 tbsp coconut palm sugar; 5 tbsp coconut flakes; 250 ml coconut milk; 2 passion fruit; 1 pinch Himalayan salt

desserts

Total: 2 hr 30 min. | Active: 30 min.

vegan, lactose-free, gluten-free

494 Likes

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!

Nadia Damaso - Eat better not less

Ingredients

for 2 person

Ice cream
5 tbsp	coconut flakes
250 ml	coconut milk
3 tbsp	coconut palm sugar (coconut blossom nectar)
1 pinch	Himalayan salt

Toppings
2	passion fruit, halved, pulp scooped out
a little	coconut palm sugar (coconut blossom nectar)

How it's done

Ice cream

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.

Toppings

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.

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