Banana-coconut ice cream

Banana-coconut ice cream is made in no time and costs nothing. Serve it with grilled glazed bananas (recipe on the blog) and/or caramelized cashew nuts to get a crazy sweet dessert, typical of Thailand. Serves 4. 3 large ripe bananas

250 ml coconut cream

1 large egg + 2 egg yolks

100 g coconut sugar (or beetroot sugar)

1 pinch salt

  1. Blend the bananas with the coconut cream and set aside.

  2. Place the eggs, egg yolks, sugar and salt in a large heatproof bowl over boiling water. Whisk the mixture until frothy and thickened (or until 60° C)

  3. Gradually add the coconut cream mixture and whisk for another 1 minute to obtain a thin cream.

  4. Leave to cool, pour into a container and freeze until half-frozen (around 3 hours).

  5. Take the ice out and “comb” it with a fork once or twice during the freezing time. Cover and freeze completely.

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