Coconut Rough Icecream
Makes: about ½ litre Make time: 20 mins + chilling and churning Soak time: 2 hours Setting time: 5–6 hours
Equipment required: high-speed blender, fine-meshed sieve, icecream maker 1½ cups desiccated coconut
1½ cups warm filtered water
1 cup young coconut flesh
2 tbsp melted coconut butter
¼ cup sweetener (light raw agave syrup, birch xylitol or coconut nectar)
Pinch of sea salt
¼ cup melted cold-pressed coconut oil The texture of this delicious icecream is slightly unusual as it retains some of the texture of the coconut, but it works out really well – like eating a frozen, creamy coconut rough. Using the best quality organic coconut products is key to getting the maximum flavour out of the simple ingredients. Soak the desiccated coconut in the warm water for about 2 hours.
Place rehydrated coconut with its soaking water, young coconut flesh, coconut butter, sweetener and salt in a high-speed blender and blend until very smooth. Don’t let the mixture get too hot – you will need to blend it for a couple of minutes, then leave it to rest for a few minutes before blending again. Add melted coconut oil and continue blending until incorporated.
Sieve mixture through a fine-meshed sieve to remove some of the coconut texture, using the back of a spoon to press the mixture through. Place in the fridge for about 30 minutes, to chill thoroughly. Transfer to an icecream maker and churn for 25 minutes or for the length of time the instructions for your particular machine suggest. Pour into a container (preferably metal), cover and freeze for 5–6 hours to set.
If you don’t have an icecream maker, just pour the sieved mixture into the container and freeze it. To serve unchurned icecream, stand it at room temperature for 5 minutes before serving and, if needed, give it a quick blend in a food processor.
Recipes extracted from Little Bird Goodness by Megan May, published by Penguin Random House NZ, $60. Photography by Lottie Hedley.