DESCRIPTION
Ingredients: Coconut extract 80%, water, emulsifier E435
Nutrition per 100g:
Storage: Store in a cool, dry place. Refrigerate after opening.
Volume: 250ml
Country of origin: Thailand
Recipe: Coconut milk and strawberry ice cream. Ingredients:
700 g fresh strawberries,
100 g unrefined cane sugar,
3 tsp agave syrup, a packet of coconut cream,
1 tsp vanilla sugar,
3 tsp lemon juice, a pinch of salt.
Preparation: Clean the strawberries, cut them into pieces and put them in a bowl with sugar, agave syrup and vanilla sugar. Mix well and leave for an hour. In the meantime, a syrup will separate from this mass, it is recommended to stir it occasionally. When the hour has passed, take the strawberries and blend them. Prepare the coconut milk. Chop the coconut cream into pieces, add 450ml of warm water. Stir until dissolved and strain through a fine sieve. Add milk, lemon juice and salt to the blended strawberries. If you want a completely homogeneous ice cream, you can rub the mass through a sieve. Cool the mass, put the semi-finished ice cream in a shallow dish and put the dish in the freezer. After 1 hour, take it out and mix thoroughly with a whisk. Put it back in the freezer. Repeat 2-3 times.
Serving – if the ice cream has been in the freezer for more than 2 hours, it should be thawed before serving.