Super Quick Coconut And Pistachio Ice Cream Recipes

PISTACHIO AND COCONUT ICE CREAM

Steps:

• If using coconut cream leave in the fridge overnight as this will thicken the cream.
• Place the coconut cream or fresh cream in the bowl with the whisk attachment fitted. Whisk 1 Min/Speed 3. Check the stiffness of the cream and continuing whisking in intervals of 30 Sec/Speed 3until very stiff. Reserve in a bowl and clean the bowl and wipe dry.
• Place the pistachios into the bowl and blitz 10 Sec/Speed 9. Scrape with a spatula then blitz again 20 Sec/Speed 10or until it resembles a nut paste.
• Add coconut milk and honey to the bowl. Beat 15 Sec/Speed 5and scrape the sides with a spatula. Beat again 10 Sec/Speed 5until well mixed.
• At this stage you may pour the mixture directly into the ice lolly moulds and freeze. However, for a more creamy and smooth texture pour into large and wide freezable container or into silicone ice cube moulds. Freezer for 1 ½ hours and remove from the freezer and the mould. Place into the TC bowl and blend 5 sec/speed 5 until combined.
• Place into ice lolly moulds and freeze for approximatley 5 hours.
• To prepare the topping, place the pistachios in the bowl. Chop 4 Sec/Speed 5or until they resemble chunky chopped nuts. Remove from the bowl.
• Place the chocolate chips in the bowl. Melt 1 Min/35˚C/Speed 2. Scrape down the sides with a spatula and continue to melt 2 Min/35°C/Speed 2.
• Release the the ice cream from the moulds and dip in the melted chocolate and then sprinkle with pistachios. Place on a baking tray lined with baking paper and place in the freezer until the chocolate sets.
• Place in an airtight container in the freezer until required.

EASY PISTACHIO ICE CREAM

Steps:

• Mix sweetened condensed milk, milk, and pudding mix together in a bowl; transfer to an ice cream maker and process according to manufacturers' instructions.

PISTACHIO AND COCONUT CAKE

Steps:

• Preheat oven to 350°. Combine the first five ingredients; beat on low speed until moistened, about 30 seconds. Beat on medium for 2 minutes; stir in coconut and toasted pistachios., Pour into two greased 8-in. round baking pans or a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack., For frosting, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Spread frosting over top of cake, and, if using round pans, between layers. Top with toasted coconut and pistachios. Refrigerate until serving.

MS PIGGIE'S QUICK COCONUT ICE CREAM

Steps:

• Place coconut cream, heavy cream, whole milk, and sugar in the jar of an electric blender; blend on medium speed for 2 minutes.
• Freeze cream mixture in an ice cream maker according to manufacturer's instructions.

SUPER QUICK COCONUT AND PISTACHIO ICE-CREAM

Steps:

• Toast the pistachios and coconut seperatley in a heated DRY frying pan (no oil at all).
• Place in a very large bowl. Add the coconut cream and the ice-cream and stir until well combined.
• Return to the ice-cream container and firm back up in the freezer (about 2 hours).
• Serve as is or with chocolate syrup and whipped cream as a very grown up ice-cream sundae!

COCONUT PISTACHIO PIE

Steps:

• In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Refrigerate for at least 30 minutes or until firm., In a small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread 1-1/2 cups over crust. , Fold whipped topping into remaining pudding; spread over pie. Sprinkle with pistachios if desired. Cover and refrigerate for at least 2 hours.