Coconut Piloncillo Ice Cream With Coconut Tortilla Chips And Fruit Salsa Recipes

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COCONUT-PILONCILLO ICE CREAM WITH COCONUT TORTILLA CHIPS AND FRUIT SALSA



Coconut-Piloncillo Ice Cream with Coconut Tortilla Chips and Fruit Salsa image

Provided by Selma Brown Morrow

Categories     Rum     Ice Cream Machine     Egg     Fruit     Dessert     Bake     Hanukkah     High Fiber     Frozen Dessert     Strawberry     Coconut     Mango     Tortillas     Simmer     Bon Appétit     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 15

Ice cream:
3 cups canned unsweetened coconut milk* (preferably organic)
1 cup finely crushed piloncillo** cones
1/8 teaspoon coarse kosher salt
1 vanilla bean, halved lengthwise
3 large egg yolks
1 tablespoon dark rum
Chips and salsa:
4 7-inch-diameter flour tortillas
1 cup sweetened flaked coconut
9 teaspoons plus 2 tablespoons sugar, divided
1 large egg white
2 large mangoes (about 1 pound each)
2 cups quartered hulled strawberries (from one 1-pound container)
1 tablespoon chopped fresh mint

Steps:

  • For ice cream:
  • Combine first 3 ingredients in heavy large saucepan. Scrape in seeds from vanilla bean halves; add bean. Bring to simmer over medium heat, stirring until piloncillo dissolves. Remove from heat. Cover and steep 30 minutes.
  • Whisk egg yolks in large bowl. Gradually whisk in coconut milk mixture. Return to same saucepan. Stir over medium-low heat until slightly thickened and thermometer registers 160°F, about 4 minutes. Cool custard 1 hour, then chill at least 2 hours or cover and chill up to 1 day.
  • Whisk rum into custard. Remove vanilla bean halves. Process custard in ice cream maker according to manufacturer's instructions. Transfer to container. Cover and freeze at least 6 hours and up to 2 days (ice cream will not get very hard).
  • For chips and salsa:
  • Preheat oven to 375°F. Line baking sheet with parchment paper. Using small plate as guide, cut out 6-inch round from each tortilla. Cut each round into 6 triangles. Reassemble into rounds on prepared sheet.
  • Grind coconut and 1 teaspoon sugar in processor. Beat egg white in small bowl until foamy. Brush some egg white all over each reassembled tortilla. Sprinkle each evenly with 2 teaspoons sugar, then 2 tablespoons ground coconut mixture.
  • Bake tortillas until crisp and topping is golden, about 20 minutes. Cool. Break triangles apart. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
  • Working with 1 mango at a time, stand mango on its side. Cut off rounded cheek from each side of pit. Using vegetable peeler, remove skin from cheeks and rest of mango. Cut all mango flesh into small dice. Place in medium bowl. Add berries, mint, and 2 tablespoons sugar; toss gently to blend salsa. Use immediately or cover and refrigerate up to 2 hours.
  • Scoop ice cream into center of shallow bowls. Top or surround ice cream scoops with fruit salsa. Garnish with coconut chips and serve.
  • Available at many supermarkets and at Indian, Southeast Asian, and Latin markets.
  • ** Mexican raw sugar shaped into hard cones (smaller chunks are sometimes labeled panocha); sold at Latin markets.

FRUIT SALSA WITH CINNAMON CHIPS



Fruit Salsa with Cinnamon Chips image

I first made this fresh, fruity salsa for a family baby shower. Everyone wanted the recipe. Now, someone makes this juicy snack for just about every family gathering-and I have to keep reminding everyone who introduced it! -Jessica Robinson, Indian Trail, North Carolina

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2-1/2 cups salsa (80 chips).

Number Of Ingredients 11

1 cup finely chopped fresh strawberries
1 medium navel orange, peeled and finely chopped
3 medium kiwifruit, peeled and finely chopped
1 can (8 ounces) unsweetened crushed pineapple, drained
1 tablespoon lemon juice
1-1/2 teaspoons sugar
CINNAMON CHIPS:
10 flour tortillas (8 inches)
1/4 cup butter, melted
1/3 cup sugar
1 teaspoon ground cinnamon

Steps:

  • In a small bowl, combine the first 6 ingredients. Cover and refrigerate until serving., For chips, brush tortillas with butter; cut each into 8 wedges. Combine sugar and cinnamon; sprinkle over wedges. Place on ungreased baking sheets. , Bake at 350° for 5-10 minutes or just until crisp. Serve with fruit salsa.

Nutrition Facts : Calories 134 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 136mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein.

FRUIT SALSA WITH CINNAMON TORTILLA CHIPS



Fruit Salsa with Cinnamon Tortilla Chips image

The fun of this recipe is that it can be tailored to your tastes. I'm a 'throw it in and see how it turns out' kind of cook, so please adjust the recipe to fit your own tastes. This recipe is best used immediately, as fresh fruit doesn't keep well in the refrigerator. If you prefer baked cinnamon chips, arrange the tortilla triangles in a single layer on a lightly greased baking sheet. Spray with cooking spray, sprinkle with sugar and cinnamon, and bake 5 to 10 minutes in an oven preheated to 350 degrees F (175 degrees C). Watch them closely so they don't burn!

Provided by CRISSYF

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 1h

Yield 32

Number Of Ingredients 12

1 Fuji apple - peeled, cored and diced
1 cup sliced fresh strawberries
2 kiwis, peeled and sliced
2 bananas, peeled and sliced
1 tablespoon fresh lime juice
2 tablespoons white sugar
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup oil for frying
6 (10 inch) flour tortillas
3 tablespoons white sugar
1 tablespoon ground cinnamon

Steps:

  • In a medium bowl, mix together Fuji apple, strawberries, kiwis, bananas, lime juice, white sugar, cinnamon and nutmeg. Cover and chill in the refrigerator approximately 20 minutes.
  • Heat oil in a medium heavy saucepan to 375 degrees F (190 degrees C).
  • Slice flour tortillas into triangles. Carefully place tortilla triangles into the hot oil and fry until golden brown, 2 to 4 minutes. Drain on paper towels.
  • Place white sugar and cinnamon in a large ziplock plastic bag. Drop fried tortilla triangles into the bag and shake to coat.
  • Serve the cinnamon chips warm with the chilled fruit salsa.

Nutrition Facts : Calories 70 calories, Carbohydrate 12.5 g, Fat 1.8 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 0.4 g, Sodium 86.2 mg, Sugar 4.3 g

FRUIT SALSA WITH CINNAMON TORTILLA CHIPS



Fruit Salsa with Cinnamon Tortilla Chips image

If you are serious about getting your fruit servings in, this is a fun way to do it. The bright red fruit salsa is addictive. It is best eaten the day it is made. -Nancy Leavitt, Logandale, Nevada

Provided by Taste of Home

Categories     Appetizers     Snacks

Time 25m

Yield 6 cups salsa and 16 dozen tortilla strips.

Number Of Ingredients 12

1 pound fresh strawberries, finely chopped
2 medium apples, peeled and finely chopped
1 package (12 ounces) frozen unsweetened raspberries, thawed and well drained
2 medium kiwifruit, peeled and finely chopped
3 tablespoons peach or apricot preserves
2 tablespoons sugar
1 tablespoon brown sugar
CINNAMON TORTILLA CHIPS:
Oil for deep-fat frying
10 flour tortillas (10 inches)
1/2 cup sugar
2 teaspoons ground cinnamon

Steps:

  • In a large bowl, combine the first seven ingredients; cover and chill for 20 minutes or until serving., In an electric skillet or deep-fat fryer, heat oil to 375°. Cut each tortilla in half; cut each half into 10 strips. Fry strips, a few at a time, until light golden brown on both sides. Drain on paper towels. Combine sugar and cinnamon; sprinkle over strips and toss to coat. Serve with salsa.

Nutrition Facts : Calories 166 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 165mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 4g fiber), Protein 3g protein.

COCONUT ICE CREAM WITH TROPICAL FRUITS



Coconut Ice Cream With Tropical Fruits image

A recipe from the cookbook Delicious Ice Cream. Posted for ZWT. You can do this ice cream even if you don't have an ice cream machine. Instruction for ice cream machine is there and also for if you don't have an ice cream machine.

Provided by Boomette

Categories     Frozen Desserts

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 11

2 1/2 cups coconut milk
1 cup superfine sugar (scant)
6 egg yolks
1 1/3 cups dry unsweetened coconut
2/3 cup heavy cream
1 tablespoon coconut rum (optional)
2 papayas, peeled and seeded
2 carambolas
2 kiwi, peeled
1 tablespoon superfine sugar
4 tablespoons coconut rum (optional)

Steps:

  • Pour the coconut milk into a pan and heat gently. Remove from the heat. Put the sugar and egg yolks in a large bowl and whisk together until pale and the mixture leaves a trail when the whisk is lifted. Slowly add the coconut milk, stirring all the time with a wooden spoon. Strain the mixture into the rinsed-out pan or a double boiler and cook over low heat for 10-15 minutes, stirring all the time, until the mixture thickens enough to coat the back of the spoon. You may find that the mixture starts to separate, and if it does, simply whisk it vigorously until it is smooth again. Do not leat the mixture boil or it will curdle.
  • Remove the custard from the heat, stir in the dry unsweetened coconut, then let cool for at least 1 hour, stirring from time to time to prevent a skin from forming. Meanwhile, whip the cream until it just holds its shape. Keep in the refrigerator until ready to use. When the custard is cold, add the coconut rum, if using, and mix well together.
  • If using an ice-cream machine, fold the cold custard into the whipped cream, then churn the mixture in the machine following the manufacturer's instructions. Alternatively, freeze the custard in a freezerproof container, uncovered, for 1-2 hours, or until it starts to set around the edges. Turn the custard into a bowl and stir with a fork or beat in a food processor until smooth. Fold in the whipped cream. Return to the freezer and freeze for an additional 2-3 hours, or until firm or required. Cover the container with a lid for storing.
  • To prepare the tropical fruits, thinly slice and put in a large shallow dish. Sprinkle sugar and coconut rum, if using, over the fruit, then cover and let chill in the refrigerator for 2-3 hours before serving with the ice cream.

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