How do we love coconut? Let us count the ways: we love it as a cream squeezed from fresh coconut flesh; as the “water” tapped from the centre of young coconuts; dried into flakes and toasted; and in beachy, tropical liqueurs. Yolaine Corbin’s no-churn ice cream has all of these and if you follow Yolaine’s advice about staying chilled, it’s super easy to make.
“This ice cream is very creamy and will melt quickly,” she says. “It is important that EVERYTHING is as cold as possible in Steps 4 and 5. Place your TM bowl, butterfly and lid in the freezer or fridge prior; keep desiccated coconut and coconut liqueur in the freezer, and egg white in the fridge.”
If you’re dishing up this ice cream on a really hot day, feel free to follow the example of restaurant pros and take the “stay chilled” approach to another level: scoop the finished product into bowls you’ve pre-chilled in the fridge.
This is the kind of iced treat that is delicious just as it is but it will complement almost any kind of cake or pudding. It is particularly good with chocolate, ginger, citrus or tropical fruits, and makes a fitting finish to a south-east Asian-themed meal.