Coconut yoghurt ice cream with cherries

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Coarsely grate the coconut flesh and roast in a pan without fat until golden brown. Take out, let it cool down. Whisk egg yolk and sugar in a hot water bath for about 10 minutes until light creamy. Let the cream cool down a little. Whip cream until stiff. Stir yoghurt, coconut milk and grated coconut, except for 2 tablespoons, into the cream.

2. 2

   Fold in the cream. Spread the cream into a silicone box mould (approx. 1 1/2 litres capacity or 2 empty ice cream containers of 1 litre capacity each or 1 box mould lined with cling film). Cover and freeze overnight in the freezer. Drain the cherries while collecting the juice. Stir 2 tablespoons of juice and starch until smooth. Boil up the rest of the juice and vanilla sugar. Stir in the starch and let it simmer for about 1 minute while stirring. Fold in the cherries. Turn over ice. Cut off approx. 8 slices of ice (refreeze the rest of the ice). Serve the ice cream with hot or cold cherry compote.

3. 3

   Boil up the rest of the juice and vanilla sugar. Stir in the starch and let it simmer for about 1 minute while stirring. Fold in the cherries. Turn over ice. Cut off approx. 8 slices of ice (refreeze the rest of the ice). Serve the ice cream with hot or cold cherry compote. Sprinkle the rest of the grated coconut on top. Decorate with slices of lime and mint.

4. 4

   Waiting time approx. 12 hours

Nutrition Facts

KCAL
290 kcal

CARBS
38 g

FATS
13 g

PROTEINS
3 g