Toasted Coconut Soft Serve
This has become a family favourite and it doesn’t have to be summer to enjoy it. This silky smooth soft serve goes beautifully with poached peaches or any stone fruit for dessert and if you do not have an ice cream machine that’s okay, simply freeze it in a lined loaf tin and serves slices of this at a dinner party! Super quick to make and certainly has the wow factor!
Toasted Coconut Soft Serve
Recipe Type: Dessert
Author:
Serves 6
Ingredients
- 150g Shredded Coconut
- 160ml Water
- 150g Caster Sugar
- 175g (½ cup) Liquid Glucose
- 800ml Coconut Cream
Instructions
- Preheat the oven to 180c. Spread the coconut over an oven tray and cook, stirring occasionally with a spoon until golden. Takes about 3-4 minutes.
- Combine the water and sugar in a saucepan. Bring to the boil and stir until the sugar dissolves (about 3 minutes). Remove from the heat and stir in the liquid glucose and half the coconut. Reserve remaining coconut to garnish or if freezing in a loaf pan to roll the slices in to serve (looks great!) Allow to cool.
- Strain the coconut mixture through a sieve into a bowl. Squeeze the coconut with the back of a spoon to extract the flavour. Discard coconut. Add the coconut cream to the mixture and whisk until combined.
- Churn mixture in an ice cream machine until frozen. If making a terrine, line a loaf tin with a few layers of plastic wrap ensuring you leave plenty at the top to cover the ice cream. Freeze for approx 5 hours to firm up enough to slice and serve.
- To remove the ice cream from the loaf tin, dip the loaf tin into a few inches of warm water in the sink, then invert on a serving platter. The ice cream should slide out, remove plastic wrap then use the reserved toasted coconut to scatter across the top and sides of the ice cream terrine for a fabulous presentation.
- To serve as soft serve place ice cream in a piping bag with a large star nozzle and pipe into fun cups or cones. Enjoy!
