Even if you are not a vegan, you will surely love this refreshing coconut milk dessert!
It is necessary
- For 6 servings:
- - 1125 g of coconut milk;
- - 1, 5 cups of coconut;
- - 0.8 cups granulated sugar;
- - 0.8 cups of salted pistachios;
- - 1, 5 tsp vanilla extract;
- - 3 tsp bourbon.
Instructions
Step 1
For a richer flavor, dry the coconut flakes (you can also use coconut flakes) in a dry skillet or oven before cooking.
Step 2
In a small saucepan, combine half the coconut milk with the granulated sugar. Put the mixture on medium heat and, while stirring, wait until the sugar is completely dissolved. Then remove the skillet with sweet milk from the burner and add the remaining milk, vanilla extract and bourbon to it (alcohol will help to obtain the desired consistency, do not neglect it!). Mix all ingredients thoroughly and refrigerate for a couple of hours.
Step 3
Then transfer the mixture to an ice cream maker and stir for half an hour.
Step 4
After half an hour, transfer the mass to a spacious container and add coconut flakes (not all - leave a little!) And all salted pistachios, which, if desired, can be pre-chopped using, for example, a rolling pin. Stir to distribute the nuts in the coconut mass.
Step 5
Line the ice cream container with parchment paper. Transfer the mass there, sprinkle with coconut and put in the freezer for 4 hours. Take it out about half an hour before serving and leave it at room temperature so that it can be easily spread over the bowls.
