John Myers
Semi-frozen Coconut Cream with Mango
The perfect semi-frozen coconut cream with mango recipe with a picture and simple step-by-step instructions.
- 0,5 tbsp Food starch
- 200 ml Coconut milk
- 200 ml Soy milk
- 70 g Sugar
- 40 g Desiccated coconut
- 2 Pc. Mango
- 2 tbsp Peanuts
- Stir the cornstarch with 2 tbsp soy milk until smooth. Bring the rest of the soy milk, coconut milk and sugar to a boil in a saucepan. Stir the starch into the boiling milk and bring to the boil again. Remove the coconut milk from the heat and let it cool down completely.
- Stir the coconut flakes into the mixture and let the coconut mixture freeze in a metal bowl in the freezer for 2-3 hours, stirring occasionally with a fork.
- To serve, peel a mango, remove it from the stone and stir with the hand blender until it becomes a puree. Cut the second mango into cubes.
- Roast the peanuts in a pan until golden brown and leave to cool.
- Stir the semi-frozen coconut cream with the hand blender and distribute on dessert plates. Add the mango and mango cubes and sprinkle with the roasted peanuts.
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