Coconut Ice Cream With Cherry Compote Recipe

Name: Coconut Ice Cream With Cherry Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2/3 cups fresh coconut, grated; 4 None fresh egg yolks; 1 1/4 cups sugar; 1 1/4 cups Greek yogurt; 1 2/3 cups canned coconut milk; 3/4 cup whipping cream, whipped until stiff; 1 tbsp cornstarch; 2 x 15 oz cans cherries in syrup, drained and syrup reserved; 1 tsp vanilla extract; None None Lime slices and mint leaves, to decorate

Servings: persons

1 2/3 cups fresh coconut, grated
4 None fresh egg yolks
1 1/4 cups sugar
1 1/4 cups Greek yogurt
1 2/3 cups canned coconut milk
3/4 cup whipping cream, whipped until stiff
1 tbsp cornstarch
2 x 15 oz cans cherries in syrup, drained and syrup reserved
1 tsp vanilla extract
None None Lime slices and mint leaves, to decorate

1
Heat a frying pan and dry fry the coconut until golden brown all over. Remove from the heat and allow to cool.
2
In a bowl set over a hot water bath, whisk the egg yolks and sugar for 10 mins, until light and creamy. Allow to cool slightly. Stir in the yogurt, coconut milk and 2 tbsp grated coconut. Fold in the whipped cream. Spoon into a 9 x 5 inch silicone bread pan, cover and freeze overnight.
3
Mix the cornstarch with 2 tbsp cherry juice until smooth. Place the remaining juice and the vanilla extract in a saucepan and bring to a boil. Stir in the cornstarch and simmer, stirring, for 1 min. Stir in the cherries and allow to cool.
4
Cut the ice cream into slices and arrange on serving plates. Spoon over the cherry compote and sprinkle with the remaining coconut. Decorate with lime slices and mint leaves.

692

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 2/3 cups fresh coconut, grated, 4 None fresh egg yolks, 1 1/4 cups sugar, 1 1/4 cups Greek yogurt, and more.

Yes, Coconut Ice Cream With Cherry Compote falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Coconut Ice Cream With Cherry Compote

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