Wednesday, December 19, 2012

{Recipe}Toasted Coconut Ice Cream (Vegan too)

We made this for Thanksgiving dessert.
 It was creamy and full of toasted coconutty goodness. You don't even need an ice cream maker!
I found the recipe here.
You'll need:
1 package of Silken Tofu (the original says 16 ounce, but I could only find a 12 ounce package)
2 1/2 cups coconut milk
1 1/4 cups sugar
pinch of salt
1/2 tsp vanilla
1 TBS coconut extract
1 cup sweetened flaked coconut, toasted(and more for snacking)
Spread the coconut out on a baking sheet and toast in the oven at 350F for about 10 minutes.
  Stir it around every few minutes.
Until lovely, golden brown.

Combine the tofu, coconut milk, salt, sugar and extracts in a blender or food processor. 
Process until smooth.
Add the toasted coconut and give it a quick whirl to just combine.

Take a break for a volume exercise.  We were trying to figure out container would hold more.
Pour mixture into selected container and add some more toasted coconut.
Freeze until completely firm.  
When ready to serve, let it defrost a little bit for easy scooping.
Sprinkle even more toasted coconut on top if you'd like.
Chocolate chips are great addition as well!
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lindalou said...

Well done. Looks yummy and I don't even like coconut.

Love the new template.

Claire Justine said...

looks so yummy :)

Katie said...

This looks delicious! I especially liked that you stopped for an exercise in volume. I told my kids that learning volume would be important one day! Now I will tell them very specifically, when making ice cream, you will need to know which container holds more!

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