Coconut yogurt ice cream with hot cherries

For 16 slices
  • 1 small coconut (approx. 450 g)
  • 4 Egg yolk (size M)
  • 250 g sugar
  • 200 g whipped cream
  • 300 g cream yoghurt
  • 300 ml Coconut milk (from the can )
  • 1 glass (720 ml) Cherries
  • 1 EL Cornstarch
  • 1 packet Vanillin sugar
  • thinly peeled peel of 1 lime
  • Lime slices and mint
50 minutes
light
1.
Poke two holes in the coconut and let the coconut water run out. Crack the shell of the coconut with a hammer, loosening the pulp. Finely grate 100 g coconut meat and roast in a pan without fat until golden brown. Take out and let cool down. Wrap the remaining coconut in cling film and use it on the other side. Beat egg yolks and sugar in a hot water bath for about 10 minutes until creamy white. Let the cream cool a little. Whip the cream. Stir yogurt, coconut milk and grated coconut (except for 2 tablespoons for sprinkling) into the cream. Fold in the cream. Rinse out a silicone loaf pan (1 1/2 liter content or 2 empty 1 liter ice cream containers or 1 loaf pan lined with cling film) with cold water. Pour the cream into the mold. Leave to set in the freezer overnight. Drain the cherries, collecting the juice. Mix 2 tablespoons of juice with the cornstarch. Bring the remaining juice, vanilla sugar and lime zest to the boil.Remove from heat, add cornstarch and stir until smooth. Let cook for at least 1 minute. Remove the lime zest. Fold the cherries into the juice and set aside. Briefly dip the parfait in hot water, fall onto a board and cut the desired number of slices. Put the rest back in the freezer immediately. Arrange coconut parfait with the hot cherries on plates. Scatter coconut flakes on top, serve decorated with lime slices and mint
2.
Waiting time approx. 12 1/4 hours
1 slice approx.:
  • 210 kcal
  • 880 kJ
  • 2 g Protein
  • 12 g fat
  • 23 g carbohydrates

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