Coconut Guava Ice cream
Ready in : 45 mins
Coconut Guavan Ice cream requires about 45 minutes from start to finish. This gluten free and lacto ovo vegetarian recipe serves 4 and costs $1.77 per serving. One portion of this dish contains around 12g of protein, 38g of fat, and a total of 536 calories. Summer will be even more special with this recipe. 19 people found this recipe to be delicious and satisfying. If you have blueberries, coconut milk, condensed milk, and a few other ingredients on hand, you can make it. It is brought to you by Afrolems. With a spoonacular score of 70%, this dish is solid.
Ingredients
blueberries
1 handful
coconut milk
1 can
condensed milk
0.75 cup
guava
0.5
peanuts
0.5 cup
Cooking in Steps
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1Place the can of coconut milk in the freezer and allow to solidify. (This could take 4-6 hours depending on the temperature of your freezer)Take out the can of coconut milk and open it completely. The milk and coconut water would have separated and the coconut water part would be clearer than the milk. With a very sharp knife, cut through the frozen coconut milk to separate the milk from the coconut water.
coconut water
coconut milk
milk
knife -
2Place the frozen coconut milk part in the blender.
coconut milk
blender -
3Pour in your condensed milk and chopped de-seeded guava.and blend for about 3-5 minutes at intervals.
sweetened condensed milk
guava
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4Pour in a bowl, pour in your blue berries, stir in and pop it in the freezer.Allow your coconut ice cream to freeze for about 3-6 hours and serve garnished with the crushed peanuts.
blueberries
ice cream
coconut
peanuts
bowl
