How to Make Homemade Khoya Coconut IceCream
Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, khoya coconut icecream. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Creamy ice cream with a rich coconut flavor. A sweet treat that any coconut lover would enjoy. This is a very luscious coconut ice cream. The only thing I will do different next time is put the flaked coconut in the blender/processor with the milk and cream of coconut.
Khoya Coconut IceCream is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Khoya Coconut IceCream is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can have khoya coconut icecream using 9 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Khoya Coconut IceCream:
- Make ready 1 1/2 litres Full fat milk
- Prepare 1 cup Khoya or Mawa
- Make ready 1 cup Dry coconut powder
- Prepare 1 cup Sugar
- Make ready 1 cup Fresh cream
- Take 1 tsp Vanilla essence
- Make ready 1 tbsp Cornflour
- Make ready 1/2 tsp Cardamom powder
- Get 1/4 cup toasted Pistachios for topping
Make unforgettable desserts with GOYA® Cream of Coconut! This ingredient is key when looking to make treats with a unique consistency and tropical sweetness. Try it to make ice cream, drinks, or to give a silky texture to classic Latin desserts. Homemade Coconut Ice Cream is the perfect dairy free ice cream for all kinds of summer treats.
Instructions to make Khoya Coconut IceCream:
- Bring milk to a rolling boil on a high heat.Dissolve cornflour in a tablespoon of boiled milk.
- Lower the heat, stir in cornflour and simmer for 20-25 minutes.
- Keep stirring occasionally to ensure that it does not burn at the bottom.
- After 25 minutes of simmering, add crumbled khoya or mawa.
- Add cardamom powder and stir well. Let it come down to room temperature.
- Now stir in vanilla and keep tightly packed in an airtight box or an ice cream container in the freezer.
- After 2 hours of freezing, remove it in a wide bowl. Add fresh cream and dry coconut powder.
- Beat using an egg beater until soft and fluffy. See to it that it does not liquefy.
- Freeze again well covered either with an aluminium foil or cling wrap.
- Repeat the process of beating again after 2 hours of freezing. Do this for 3 to 4 times.
- Finally freeze until done for about 6 to 8 hours or overnight for best results.
Try it to make ice cream, drinks, or to give a silky texture to classic Latin desserts. Homemade Coconut Ice Cream is the perfect dairy free ice cream for all kinds of summer treats. This recipe is also paleo and vegan as well. This Homemade Coconut Ice Cream has been a staple in our house for so many years, and no one ever knows it's dairy free! It's super creamy, perfect with so.
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