Ingredients with Measurements:
- 2 cups young coconut meat (buko)
- 1 can condensed milk
- 1 can evaporated milk
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1/2 cup sugar
- 1/2 cup water
- 1/4 cup toasted coconut flakes
Special equipment needed:
- Blender
- Parfait glasses or any tall glasses
Step-by-step instructions:
1. In a blender, combine the young coconut meat, condensed milk, evaporated milk, heavy cream, and vanilla extract. Blend until smooth.
2. Pour the mixture into a container and freeze for at least 4 hours or until firm.
3. In a saucepan, combine the sugar and water. Cook over medium heat until the sugar dissolves and the mixture thickens.
4. Remove from heat and let it cool.
5. Once the ice cream is firm, scoop some into each parfait glass.
6. Drizzle some of the sugar syrup on top of the ice cream.
7. Sprinkle some toasted coconut flakes on top.
8. Repeat the layers until the glasses are full.
9. Top with more toasted coconut flakes.
10. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
- Freezing time: 4 hours
Temperature:
- Freezer temperature: 0°F (-18°C)
Serving size:
- This recipe makes 4 servings.
Nutritional information:
- Calories per serving: 505
- Total fat: 27g
- Saturated fat: 19g
- Cholesterol: 102mg
- Sodium: 157mg
- Total carbohydrates: 60g
- Dietary fiber: 1g
- Sugars: 57g
- Protein: 8g
Substitutions for ingredients:
- Instead of young coconut meat, you can use canned coconut meat or shredded coconut.
- You can use regular sugar instead of condensed milk for a less sweet version.
- You can use coconut cream instead of heavy cream for a more coconutty flavor.
Variations:
- You can add chopped fruits like mangoes or strawberries in between the layers.
- You can add crushed graham crackers or cookie crumbs for added texture.
- You can use chocolate syrup instead of sugar syrup for a chocolatey twist.
Tips and tricks:
- Make sure to blend the ingredients well to achieve a smooth and creamy texture.
- Use tall glasses to showcase the layers of the parfait.
- Toast the coconut flakes in a dry pan over medium heat until golden brown for added flavor.
Storage instructions:
- Store any leftover parfait in an airtight container in the freezer for up to 1 week.
Reheating instructions:
- This recipe is best served frozen and does not require reheating.
Presentation ideas:
- Serve the parfait in tall glasses with a spoon and a straw.
- Garnish with a slice of fresh fruit or a sprig of mint.
Pairings:
- This dessert goes well with a cup of hot coffee or tea.
Suggested side dishes:
- This dessert is best served on its own.
Troubleshooting advice:
- If the mixture is too thick, add a little more evaporated milk to thin it out.
- If the sugar syrup is too thick, add a little more water to thin it out.
Food safety advice:
- Make sure to use fresh and clean ingredients.
- Store any leftover parfait in the freezer to prevent spoilage.
Food history:
- Parfait is a French dessert that is traditionally made with ice cream and fruit puree.
Flavor profiles:
- This dessert is sweet, creamy, and coconutty.
Serving suggestions:
- Serve this dessert as a refreshing treat on a hot day.
Related Categories
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Region: Japanese
Taste: Sweet, Creamy, Refreshing, Fruity