Coconut yoghurt ice cream with hot cherries

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Prick two holes in the coconut and let the coconut water run out. Use a hammer to crack the shell of the coconut, thereby loosening the flesh. Finely grate 100 g coconut flesh and roast it in a pan without fat until golden brown. Take out and let it cool down. Wrap the rest of the coconut in cling film and use on the other side. Whisk egg yolk and sugar on a hot water bath for approx. 10 minutes until white-creamy.

2. 2

   Allow the cream to cool slightly. Whip cream until stiff. Stir yoghurt, coconut milk and grated coconut (except for 2 tablespoons for sprinkling) into the cream. Fold in the cream. Rinse a silicone box mould (1 1/2 litre capacity or 2 empty ice cream containers of 1 litre capacity or 1 box mould lined with cling film) with cold water. Pour cream into the mould. Allow to set overnight in the freezer. Drain the cherries while collecting the juice. Mix 2 tablespoons of the juice with the cornstarch. Bring the rest of the juice, vanillin sugar and lime zest to the boil. Remove from the heat, add cornstarch and stir until smooth. Leave to boil for at least 1 minute.

3. 3

   Allow to set overnight in the freezer. Drain the cherries while collecting the juice. Mix 2 tablespoons of the juice with the cornstarch. Bring the rest of the juice, vanillin sugar and lime zest to the boil. Remove from the heat, add cornstarch and stir until smooth. Leave to boil for at least 1 minute. Remove lime zest. Add the cherries to the juice and set aside. Dip parfait briefly in hot water, turn it over on a board and cut off the desired number of slices. Put the rest back into the freezer immediately. Arrange the coconut parfait with the hot cherries on plates. Sprinkle the grated coconut on top and serve decorated with slices of lime and mint

4. 4

   Remove lime zest. Add the cherries to the juice and set aside. Dip parfait briefly in hot water, turn it over on a board and cut off the desired number of slices. Put the rest back into the freezer immediately. Arrange the coconut parfait with the hot cherries on plates. Sprinkle the grated coconut on top and serve decorated with slices of lime and mint

5. 5

   waiting time approx. 12 1/4 hours

Nutrition Facts

KCAL
210 kcal

CARBS
23 g

FATS
12 g

PROTEINS
2 g