Coconut ice cream
60+ Min
Light dish
0-200 Kcal

Hi, I’m Lika, I am 19 years old. At first, when I started cooking, it was more of an expression of my desire for independence, but over time, that process became an integral part of my life. From the age of 10 I was preparing dishes, desserts and sharing them with everyone, and the positive emotions received from them were my main driving force that motivated me to do more. I was 14 years old when I decided to make cooking my profession. I enrolled in a culinary academy at the age of 17 and from the very first minutes of working in a large, professional kitchen, I was convinced that I was exactly in a place where I could feel the great happiness. I am planning to abroad in the future to improve my knowledge and experience. - Lika Esaiashvili

230 230 gr. cream
120 120 gr. coconut milk
70 70 gr. sugar
3 3 piece large egg yolks
40 40 gr. grated fresh coconut
step 1
Beat the egg yolks well until white. Mix cream, coconut milk and sugar in a saucepan. Stand over low heat and bring to a boil. Slowly pour the hot milk mass over egg yolk and stir continuously. After mixing well, return to the saucepan and stand on low heat, stirring continuously until the mass thickens. It should have a smooth and uniform texture. Moisten a spoon with the cream and check the readiness with a finger (the cream should remain on the spoon).
step 2
Once prepared, transfer the cream onto a cold bowl, plasticize and cool well. Preheat a pan, sprinkle with grated coconut and cook for 4-5 minutes. Transfer the chilled cream mass to an ice cream machine, mix in the grated coconut and start freezing process. Place the obtained mass in a freezer. (If you do not have an ice cream machine, transfer the mass into a container and stir every 1 hour until completely frozen).

How To Serve

Bon Appetite!