Tcho Choclate Coconut Milk "Ice Cream" – a delicious recipe with egg yolks, sugar, coconut milk, drinking chocolate, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl, whisk yolks and sugar together until pale yellow, 1 to 2 minutes. Add light and regular coconut milk and whisk again until well combined.
2
Transfer coconut mixture to a medium pot and cook over medium heat, stirring constantly, add pinch of salt, until just thickened and mixture coats the back of a spoon, 8 to 10 minutes. Be sure not to let the mixture boil. Remove pot from the heat and stir in the chocolate.
3
Stir until the chocolate is completely incorporated.
4
Transfer contents of pot to a bowl and chill until cold. Process mixture in an ice cream maker according to manufacturer's instructions then transfer to a container with a lid and freeze until firm, about 2 hours more.
434
kcal
Calories
21
g
Fat
47
g
Carbs
16
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 4 egg yolks, 1/2 cup sugar, 2 Can's full fat coconut milk, 1/2 cup Tcho drinking chocolate, and more.
Yes, Tcho Choclate Coconut Milk "Ice Cream" 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.
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