Coconut Ice Cream Recipes Recipes Recipe For Chicken

COCONUT LIME ICE CREAM - AUTOMATIC ICE CREAM MAKER RECIPE

Steps:

• Whisk coconut milk, sugar, half-and-half, lime juice, lime zest, and salt together in a bowl until sugar dissolves. Transfer coconut mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches 'soft-serve' consistency.
• Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 3 hours or overnight.
• Scoop ice cream into stemmed glasses or bowls. Garnish with mango and and lime slices.

COCONUT ICE CREAM

Steps:

• Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut.
• Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.

CHICKEN AND COCONUT CREAM

Steps:

• Combine 1 cup water, 1 onion, 1 tomato, and both habanero peppers in a blender; liquefy. Chop remaining onion and tomato into bite-sized pieces.
• Transfer liquefied tomato-pepper mixture to a saucepan. Boil for at least 30 minutes, adding more water periodically to prevent it from burning.
• Meanwhile, season chicken with salt and pepper and dredge in flour to coat.
• Heat oil in a skillet over medium heat. Add chicken and cook until browned but not fully cooked, 2 to 3 minutes per side. Remove to a plate and chop into bite-sized chunks.
• Pour coconut cream into a bowl. Add some of the hot tomato-pepper mixture to the coconut cream, whisking quickly. Repeat a few more times to raise the temperature of the coconut cream.
• Add warmed coconut cream mixture back to the tomato-pepper mixture and lower the heat to a simmer. Add chicken, bell pepper, jalapenos, sugar, and reserved chopped tomato and onion. Add enough water to achieve desired consistency and simmer for 10 minutes. Add butter and simmer for another 5 minutes.

DECADENT CHOCOLATE COCONUT MILK ICE CREAM

Steps:

• Fill a large bowl with ice to create an ice bath for a small saucepan.
• Blend coconut milk in a blender until smooth. Pour 8 ounces into a small saucepan and refrigerate remaining 16 ounces in a large mixing bowl.
• Warm saucepan of coconut milk over low heat, stirring often, until edges just begin to bubble, about 5 minutes. Stir in grated chocolate and cocoa powder until completely dissolved. Mix in vanilla extract.
• Transfer saucepan to the ice bath, stirring constantly and replacing ice as needed. Continue this process until well chilled, 5 to 10 minutes.
• Remove the bowl containing 16 ounces of coconut milk from the refrigerator. Whisk in the chocolate mixture. Add agave nectar and mix to incorporate.
• Freeze in an ice cream maker according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze for an additional 1 to 2 hours before serving.