Young Coconut Ice Cream

Young Coconut Ice Cream


Material:

• 100 ml coconut water
• 700 ml fresh milk
• pink dye
• 1 tablespoon cornstarch, dissolved in a little water
• 3 egg yolks, beaten
• 200 g young coconut meat, rake smooth
• 100 ml heavy cream

Method:

Mix the coconut water and milk, Stir well.

Give a few drops of pink coloring and stir well. Jerangkan over low heat while stirring until hot, add a little salt.

Pour the cornstarch solution, stirring until thick and boiling.

Take a little dough, stir the egg yolk. Pour back into the batter. Cook until boiling. Remove and stir until the steam is lost and becomes warm.

Add coconut cream and stir well. Pour into a container. Store in freezer until half frozen. Remove and stir well.

Save back in the freezer until frozen.

Sendoki in serving glasses. Serve cold.
For 6 cups

Good luck...