Raspberry and coconut ice cream confection

Name: Raspberry and coconut ice cream confection
Cook time: 25 min
Total time: 4 h 25 min
Yield: 24
Ingredients: 1 Orange; 1 can(s) (400 ml each) creamy coconut milk; 100 g Whipped cream; 50 g Sugar; 1 pck. Vanillin sugar; 24 Raspberries; 2-3 TABLESPOONS Coconut flake; 1 TABLESPOON dried cranberries; 200 g Fine dark chocolate 70%; 2 g Coconut oil (Palmin)

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
265 mins

Ingredients

Servings: 24

1 Orange
1 can(s) (400 ml each) creamy coconut milk
100 g Whipped cream
50 g Sugar
1 pck. Vanillin sugar
24 Raspberries
2-3 TABLESPOONS Coconut flake
1 TABLESPOON dried cranberries
200 g Fine dark chocolate 70%
2 g Coconut oil (Palmin)

Directions

1
Halve the orange and squeeze the juice of one half. Mix coconut milk, cream, 2 tablespoons orange juice, sugar and vanilla sugar for 2-3 minutes with the whisk of the hand mixer until creamy. Pour half of the coconut milk evenly into an ice cube mould (approx. 700 ml content) and freeze for approx. 1 hour.
2
Raspberries selected. Take an ice cube form on the freezer and place a raspberry in each well. Pour the rest of the coconut milk on top and freeze for another 2-3 hours.
3
Roast the grated coconut in a pan without fat. Chop the cranberries finely. Mix grated coconut and cranberries in a bowl. Roughly chop the chocolate. Melt chocolate and coconut oil in a bowl over a warm water bath.
4
Remove the ice confection from the mould and dip it into the chocolate with the help of a fork. Remove excess chocolate from the edge and place on a cake rack. Immediately sprinkle with coconut flake mix and freeze again. Remove the confectionery from the freezer about 15 minutes before eating.