Ingredients with Measurements:
- 1 can of Magnùn ice cream
- 1 can of coconut milk
- 1/4 cup of shredded coconut
- 1/4 cup of sugar
- 1/4 teaspoon of salt
Special equipment needed:
- Blender
- Ice cream scoop
- Serving glasses
Step-by-step instructions:
1. In a blender, combine the coconut milk, shredded coconut, sugar, and salt. Blend until smooth.
2. Scoop the Magnùn ice cream into the blender and blend until well combined.
3. Pour the mixture into serving glasses and freeze for at least 2 hours.
4. Once frozen, remove the glasses from the freezer and let them sit at room temperature for 5-10 minutes before serving.
5. Garnish with additional shredded coconut if desired.
Time:
Preparation time: 10 minutes
Cooking time: 2 hours (freezing time)
5. Temperature:
Freeze at 0°F (-18°C)
Serving size:
This recipe makes 2 servings.
Nutritional information:
Calories: 480
Fat: 34g
Carbohydrates: 43g
Protein: 4g
Sodium: 200mg
Sugar: 38g
Substitutions for ingredients:
- You can use any flavor of Magnùn ice cream that you prefer.
- If you don't have shredded coconut, you can use coconut flakes or omit it altogether.
Variations:
- You can add a splash of rum or coconut rum to the mixture for a boozy twist.
- Try adding some chopped nuts or chocolate chips for added texture.
Tips and tricks:
- Make sure to let the glasses sit at room temperature for a few minutes before serving to make it easier to scoop.
- If the mixture is too thick, add a splash of milk to thin it out.
Storage instructions:
Store any leftovers in an airtight container in the freezer for up to 1 week.
Reheating instructions:
This recipe does not require reheating.
Presentation ideas:
Serve in a clear glass to show off the layers of the ice cream and coconut milk mixture.
Garnishes:
Top with additional shredded coconut or a drizzle of chocolate sauce.
Pairings:
This dessert pairs well with tropical fruits like mango or pineapple.
Suggested side dishes:
This dessert is best served on its own.
Troubleshooting advice:
- If the mixture is too thin, add more ice cream.
- If the mixture is too thick, add more coconut milk.
Food safety advice:
Make sure to store any leftovers in an airtight container in the freezer to prevent freezer burn.
Food history:
Coconut milk is a staple ingredient in many tropical cuisines, including Thai, Indian, and Caribbean.
Flavor profiles:
This dessert is creamy and coconutty with a hint of sweetness.
Serving suggestions:
Serve as a refreshing dessert on a hot summer day.
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Region: Senegalese