Co­conut Rough Ice­cream

Simply You - - Lifestyle -

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.

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