* Exported from MasterCook *
Coconut Ice Cream - Thai
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans coconut milk -- (14-ounce)
1 cup mashed bananas
1/2 cup agave nectar -- or sweetener of choice to taste
2 teaspoons vanilla extract -- preferably alcohol-free
To serve: -- fresh berries, optional
Place all of the ingredients except the berries in a blender and blend on
high speed for 30 seconds or until the mixture is completely smooth.
Either prepare according to the ice-cream maker's instructions or if you
are without an ice-cream maker, pour the mixture into a glass container
and freeze until solid, approximately 6 hours or overnight. Remove from
the freezer, transfer to a food processor, and process on high speed until
creamy. You can enjoy it now as a soft-serve consistency or return it to
the freezer for 2 hours for more of an ice-cream consistency. Serve topped
with fresh berries, if desired.
Makes approximate 1 quart (8 one-half cup servings)
Variations:
For a fruitier version, blend the coconut milk, agave nectar, and vanilla
with 2 cups of fresh mango, papaya, berries, or banana until smooth.
Prepare according to the ice-cream maker's instructions.
Add 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cardamom, and 1/4
teaspoon of ground nutmeg or allspice to the ice cream base, then prepare
according to the ice-cream maker's instructions.
AuthorNotes: Creamy and decadent, and whipped up in just minutes, this
quick and easy dessert ac-tually takes quite a bit of time to freeze, but
it's so worth it. Plan ahead and prepare it the night before you wish to
enjoy it. If your kitchen is not equipped with an ice-cream maker, check
out Appendix C for a Web site where you can order one. Enjoy this ice
cream on its own, with some fresh berries, topped with Mango Custard
Pudding (page 130), or served alongside Halva (page 35) or Black Rice
Pudding (page 81).
Cuisine:
"Asian"
Source:
"The 30-Minute Vegan's Taste of the East by Mark Reinfeld and Jennifer
Murray, 2010"
S(Formatted by Chupa Babi):
"Sept 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 219 Calories; 14g Fat (56.5%
calories from fat); 2g Protein; 23g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 11mg Sodium. Exchanges: 1/2 Fruit; 3 Fat; 1 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0
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