Saturday, May 9, 2009

Coconut milk ice with chocolate


Serves 4

As well as being a delicious pudding, this is also a dairy free ice cream. Note that 'milk' means the creamy extract of blended coconut flesh that is used heavily in Thai cooking, rather than the water from the inside of a coconut. If you don't want to serve chocolate with this ice cream, consider a scattering of raspberries. Coconut and raspberries as a combination is awesome.

125g granulated sugar
50ml water
2 x 400ml tins coconut milk
1 fresh coconut or 110g shaved coconut
1 bar of dark, bitter chocolate
a few fresh raspberries

Combine the sugar and water in a small saucepan. Bring to a gentle simmer until all the sugar has dissolved.

Allow it to cool, and then stir it into the coconut milk. Transfer it to an ice cream maker or pop into a freezer bag and into the freezer until half set.

Then remove from the freezer, squash the bag gently until any set parts are broken up and allow the ice cream to finish, repeating this process a couple more times.

There are two sets of shavings you could serve with the ice cream. Run a potato peeler down the side of very cold chocolate for small, curly shards to serve over the scoops.

Roast coconut shavings are also easy. If using fresh coconut, shell the meat, peel off the brown skin and shave the flesh from the broken edges using a potato peeler.

Do this to the whole coconut and freeze any left over. It keeps very well that way. Set the oven to 150c/gas mark 2 and spread the required shavings over a baking tray. Cook for 20 minutes or until the coconut starts turning gold, then allow it to cool thoroughly to crisp up.

Serve the ice cream with a few raspberries and preferably both the coconut and the chocolate shavings.