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. Insert the wood sticks within the heart of the ice lotions and place them within the freezer for at least 5 hours.

Take away the ice lotions from the freezer and take them out of the moulds. Sprinkle them with the remaining grated coconut. Serve them or pack them effectively and retailer them within the freezer. You may be interested to read bostrengo recipe/ skyr cake with blueberries recipe/ polenta gnocchi with gorgonzola recipe.