Coconut ice cream on a stick
Just some elements akin to coconut cream, yoghurt, sugar, raspberries and cream are sufficient to arrange a scrumptious ice cream on a stick. Earlier than having fun with it, sprinkle it with grated coconut. Substances Dessert For eight items for eight 0.7 dl ice cream moulds 80 g of grated coconut ½ file 200g frozen raspberries, thawed earlier than use 80 g of coconut cream 80 g of vanilla yoghurt 50 g of powdered sugar 1 litre of double cream Learn how to proceed Preparation: approx. 20 minutes Freezing: at the least 5 hours Complete-time: 5 h 20 min Calmly toast the grated coconut without including fats in a non-stick pan and put aside. Finely grate the zest of the lime and squeeze the juice. Combine the raspberries with lime juice. With an electrical mixer, combine the coconut cream with the yoghurt, the icing sugar and the double cream, till you get a frothy cream. Incorporate half of the grated coconut. Pour the raspberries and coconut cream alternately into the ice cream moulds.