Coconut-Piloncillo Ice Cream With Coconut Tortilla

Name: Coconut-Piloncillo Ice Cream With Coconut Tortilla Chips And Fruit Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups canned unsweetened coconut milk* (preferably organic); 1 cup finely crushed piloncillo** cones; 1/8 teaspoon coarse kosher salt; 1 vanilla bean, halved lengthwise; 3 large egg yolks; 1 tablespoon dark rum; 4 7-inch-diameter flour tortillas; 1 cup sweetened flaked coconut; 9 teaspoons plus 2 tablespoons sugar, divided; 1 large egg white; 2 large mangoes (about 1 pound each); 2 cups quartered hulled strawberries (from one 1-pound container); 1 tablespoon chopped fresh mint

Servings: persons

3 cups canned unsweetened coconut milk* (preferably organic)
1 cup finely crushed piloncillo** cones
1/8 teaspoon coarse kosher salt
1 vanilla bean, halved lengthwise
3 large egg yolks
1 tablespoon dark rum
4 7-inch-diameter flour tortillas
1 cup sweetened flaked coconut
9 teaspoons plus 2 tablespoons sugar, divided
1 large egg white
2 large mangoes (about 1 pound each)
2 cups quartered hulled strawberries (from one 1-pound container)
1 tablespoon chopped fresh mint

1
Combine first 3 ingredients in heavy large saucepan. Scrape in seeds from vanilla bean halves; add bean. Bring to simmer over medium heat, stirring until piloncillo dissolves. Remove from heat. Cover and steep 30 minutes.
2
Whisk egg yolks in large bowl. Gradually whisk in coconut milk mixture. Return to same saucepan. Stir over medium-low heat until slightly thickened and thermometer registers 160u00b0F, about 4 minutes. Cool custard 1 hour, then chill at least 2 hours or cover and chill up to 1 day.
3
Whisk rum into custard. Remove vanilla bean halves. Process custard in ice cream maker according to manufacturer's instructions. Transfer to container. Cover and freeze at least 6 hours and up to 2 days (ice cream will not get very hard).
4
Preheat oven to 375u00b0F. Line baking sheet with parchment paper. Using small plate as guide, cut out 6-inch round from each tortilla. Cut each round into 6 triangles. Reassemble into rounds on prepared sheet.
5
Grind coconut and 1 teaspoon sugar in processor. Beat egg white in small bowl until foamy. Brush some egg white all over each reassembled tortilla. Sprinkle each evenly with 2 teaspoons sugar, then 2 tablespoons ground coconut mixture.
6
Bake tortillas until crisp and topping is golden, about 20 minutes. Cool. Break triangles apart. DO AHEAD:
7
Store in airtight container at room temperature.
8
Working with 1 mango at a time, stand mango on its side. Cut off rounded cheek from each side of pit. Using vegetable peeler, remove skin from cheeks and rest of mango. Cut all mango flesh into small dice. Place in medium bowl. Add berries, mint, and 2 tablespoons sugar; toss gently to blend salsa. Use immediately or cover and refrigerate up to 2 hours.
9
Scoop ice cream into center of shallow bowls. Top or surround ice cream scoops with fruit salsa. Garnish with coconut chips and serve.
10
**

789

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3 cups canned unsweetened coconut milk* (preferably organic), 1 cup finely crushed piloncillo** cones, 1/8 teaspoon coarse kosher salt, 1 vanilla bean, halved lengthwise, and more.

Yes, Coconut-Piloncillo Ice Cream With Coconut Tortilla Chips And Fruit Salsa 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.

That's it — enjoy your meal!

Coconut-Piloncillo Ice Cream With Coconut Tortilla Chips And Fruit Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions