This ice cream came out so well, it was the perfect consistency, easy to scoop, and had just the right balance of coconut, passion fruit, and sugar.
You could also replace the passion fruit with mango to make a coconut mango ice cream, I might do that next time I make it!
⅓ cup passion fruit pulp
1 (14 oz.) can Light Coconut Milk from Trader Joe's
1 (14 oz.) can Coconut Milk from Trader Joe's
1 cup sugar
Mix together all of the ingredients, then churn in an ice cream maker until the mixture has dramatically increased in size and won't churn without being stirred.
Transfer to another container and freeze for at least 24 hours. Don't skimp on the freezing time or you will have coconut soup instead of coconut ice cream!
This easy coconut ice cream is the perfect ending to any Asian or Indian meal, serve it alongside your favorite tropical fruits for a perfect combination!
Coconut Passion Fruit Ice Cream
(you could substitute mango for the passion fruit to make coconut mango ice cream)
⅓ cup passion fruit pulp
1 (14 oz.) can Light Coconut Milk from Trader Joe's
1 (14 oz.) can Coconut Milk from Trader Joe's
1 cup sugar
Mix together all of the ingredients, then churn in an ice cream maker until the mixture has dramatically increased in size and won't churn without being stirred.
Transfer to another container and freeze for at least 24 hours. Don't skimp on the freezing time or you will have coconut soup instead of coconut ice cream!
To see more of my pictures you can find me on Instagram at @audreygracephotography.
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