For coconut ice cream, fold coconut and liqueur through slightly softened ice cream. Cover and freeze for about 3
For the coconut ice cream, fold coconut and liqueur into ice cream. Cover; freeze about 3 hours or overnight.
For the pineapple, toss pineapple, liqueur and sugar in large bowl.
Cook pineapple on heated greased grill pan (or the grill) until browned both sides.
Serve pineapple slices with coconut ice cream.
e finely chopped).
Add coconut and butter, pulse until combined
Roll ice-cream scoops in coconut to coat. Place on a
For the ice cream:
Whisk the cornflour, egg
tirring often, then simmer for 1-2 minutes.
Pour
Wash, hull and chop strawberries.
(You may use 2 cans of frozen strawberries instead; omit sugar if you do.)
If not, combine sugar with fresh strawberries in medium size bowl.
Cover and chill for 3 hours.
Combine freezing mix and milk; stir until freezing mix is dissolved.
Stir in strawberries.
Pour mixture into freezing container of home ice cream maker.
Stir in cream. Follow procedure recommended by manufacturer of ice cream maker for preparing ice cream.
Yields 2 quarts.
ut. Chill for 10 mins.
Mix the coconut cream and lemon juice
Place the coconut and 2 cups boiling water
ith the coconut oil then mix with the ground ice cream cones. Press
Place the coconut on a large, flat plate. Scoop the ice cream, using
Place pineapple in a blender and process until smooth. Pour evenly into eight 1/3-cup ice pop molds.
Place ice cream in a large bowl. Stir in coconut. Spoon ice cream into the molds over pineapple. Insert sticks.
Freeze for 6 hours, until set. Dip base of molds into hot water to remove.
issolved. Boil, uncovered, without stirring, for about 5 mins or until
Remove ice cream from the freezer and let stand at room temperature to soften slightly.
Spoon softened ice cream into a large bowl. Gently stir in coconut, lime peel and juice, and coconut extract.
Return ice cream to container. Freeze overnight until firm. Serve scoops sprinkled with lime peel.
For caramel sauce, heat cream. Add espresso and 1/2
nd cream in a small saucepan. Stir on low heat for 2
o 355 degrees F.
For The Granola:
Combine all
ur snowman, make sure the ice cream isn't too soft,
whirl crumbs and coconut until well blended and coconut is very finely
ntil thick.
Mix margarine, coconut, graham cracker crumbs and pecan