TROPICAL COCONUT GELATO
Provided by MJ
Number Of Ingredients 9
Steps:
- Make an ice bath and set aside. Have a clean bowl and a fine mesh strainer standing by.
- Combine sugar, non-fat milk powder, and tapioca starch. Mix 627g of milk and the cream in a large bowl. Whisk in the dry ingredients until there are no lumps. Thoroughly incorporate the corn syrup, being sure to scrape all of it into the bowl.
- Place the mixture in a medium saucepan over medium-high heat. Cook for 8-10 minutes. Heat until bubbles start forming around the edges but do not let it come to a full rolling boil. Keep stirring the mixture while it cooks. In the last few minutes mix a bit faster as the mixture begins to thicken.
- Once it's thick enough to coat the back of a wooden spoon, pour it through a fine mesh strainer into a bowl. Place a piece of plastic wrap on the surface of the gelato to prevent a skin from forming. Put the bowl of hot gelato into the ice bath.
- After the gelato has cooled, remove from the ice bath and refrigerate for 4-12 hours.
- Drain the coconut cream before measuring. Add the drained coconut cream, 50g of milk (or coconut milk) and the coconut extract (if using) to the gelato mixture. Thoroughly combine using an immersion blender or regular blender.
- Process in an ice-cream maker according to the manufacturer's instructions. The gelato is finished when it reaches the consistency of soft serve ice cream (about 20-30 minutes on most machines) Scoop into a container, place a piece of plastic wrap or parchment paper on the surface and freeze until firm (4 hours minimum)
THAI-STYLE COCONUT MILK GELATO
Yield 1 quart
Number Of Ingredients 6
Steps:
- Mix everything together in a medium saucepan. Bring the mixture to a very gentle boil over medium-high heat, whisking occasionally. Once the sugar and gelatin have dissolved (no need to boil), remove from heat and let cool completely over an ice bath. Churn in an ice cream maker according to the manufacturer's instructions. Freeze for 3-4 hours. Serve Thai-style with roasted peanuts or your favorite toppings.
THAI CHICKEN CURRY IN COCONUT MILK
This recipe is one of the favorites in the family! If you don't have fish sauce available, try making it with soy sauce.
Provided by NELL ROSS
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over high heat; heat the curry paste in the oil about 30 seconds. Add the chicken and cook another 3 minutes. Stir in the onion, bell pepper, lemon zest, coconut milk, fish sauce, and lemon juice; bring to a boil; cook until the chicken is cooked through, 5 to 7 minutes. Sprinkle cilantro over the dish; stir. Serve hot.
Nutrition Facts : Calories 268.8 calories, Carbohydrate 6.4 g, Cholesterol 80.9 mg, Fat 12.3 g, Fiber 1.3 g, Protein 30.9 g, SaturatedFat 4.7 g, Sodium 378.6 mg, Sugar 2.8 g
COCONUT ICE CREAM/GELATO
I LOVE coconut ice cream and gelato and was so pleased to have had a friend give this recipe to me. Most of the time, I leave the sweetened flaked coconut out since I don't particularly care for the added texture, but that's just me. My friend who makes this all of the time uses a sweetened flaked coconut that is found in the freezer section of the supermarket and says that the taste is better. Experiment and enjoy! :)
Provided by misscrys79
Categories Frozen Desserts
Time 35m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Combine everything except the flaked coconut.
- Put in ice cream maker and prepare according to manufacturer's instructions.
- Add flakes 5 minutes before ice cream is ready, if desired.
- Note: This recipe could either be made up as ice cream or a gelato. If you use whole milk, you will get ice cream. If you exchange the heavy cream for whole milk (so the entire recipe uses 2 1/2 cups of milk), you have gelato. If you use a low-fat milk with the heavy cream, you get something in between.
Nutrition Facts : Calories 350.6, Fat 25.7, SaturatedFat 18.6, Cholesterol 65.4, Sodium 49.8, Carbohydrate 29.1, Fiber 0.1, Sugar 25.6, Protein 2.5
COCONUT GELATO
I like to serve this as a special version of an Asian dessert, "chendol". I add a teaspoon of sweetened red beans, palm sugar syrup and green "chendol" to each serving.
Provided by tunasushi
Categories Frozen Desserts
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Pour the milk and coconut milk into a saucepan and bring it to a light simmer. While it is heating up, whisk the egg yolks and sugar by HAND till its satiny and thick.
- Once the milks start to simmer, turn off the heat and whisk 1/2 of the mix into the egg yolks. Return the egg yolks to the sauce pan and turn on the heat. MAKE SURE THE HEAT IS VERY VERY low, as you do NOT want the mix to curdle.
- Whisk for about 5 minutes or till it thickens and can coat the back of a spoon.
- Take off the heat and strain the mix into a large bowl.
- Whisk the salt it and let it cool, then cover it with plastic wrap and put it into the refrigerator overnight.
- 10 minutes before processing it in your ice cream maker, put the mix into the freezer along with the dasher. (This SHOCKS the mix so that not too much air gets mixed into it in the ice cream maker). Do not leave it in the freezer for more than 10 minutes.
- Process according to your ice cream maker.
Nutrition Facts : Calories 198.1, Fat 12.8, SaturatedFat 9.8, Cholesterol 122.3, Sodium 190.8, Carbohydrate 18.6, Fiber 1.1, Sugar 15.7, Protein 3.9
COCONUT GELATO
This intensely flavored gelato will satisfy any coconut lover. For an even more tropical adventure, try adding pureed pineapple for a pina colada take on this creamy coconut treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 quart
Number Of Ingredients 7
Steps:
- Puncture the eyes of the coconut with a nail, and drain the water into a small saucepan. Using a hammer, crack open coconut. Remove the outer shell and dark-brown skin; discard. Grate flesh.
- Cook coconut water over low heat until reduced to syrup consistency, about 20 minutes. Set aside. In a large saucepan, combine milk and grated coconut. Bring to a gentle boil, cover, and remove pan from heat. Let steep 1 hour. Pass mixture through a cheesecloth-lined sieve, pressing very hard on solids. Reserve strained milk, and discard solids.
- Combine egg yolks and sugar in the bowl of an electric mixer. Cream at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Return milk to a simmer.
- Add half of the warm milk to egg-yolk mixture, and whisk until blended. Return new mixture to saucepan with remaining milk. Cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon.
- Have ready an ice-water bath. Remove saucepan from heat, and immediately stir in heavy cream. Pass mixture through a sieve set over a medium bowl. Place bowl in ice-water bath, and chill. Add reduced coconut water and cream of coconut. Freeze in an ice-cream maker according to the manufacturer's instructions. Add sweetened coconut flakes, and mix in machine until combined, about 30 seconds. Store in an airtight plastic container up to 2 weeks.
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