COCONUT CREAM COFFEE CREAMER
This delicious coconut cream coffee creamer tastes just like the one you can buy at the grocery store, only it doesn't contain any of the added chemicals or preservatives.
Provided by may2mac
Categories Drinks Recipes Coffee Drinks Recipes Creamer
Time 10m
Yield 14
Number Of Ingredients 5
Steps:
- Combine cream, milk, and sugar in a small pot over low heat until steam appears, 5 to 10 minutes. Remove from heat and stir in coconut and vanilla extracts. Cool and store in a sealed container in the refrigerator.
Nutrition Facts : Calories 111.1 calories, Carbohydrate 12.1 g, Cholesterol 24.7 mg, Fat 6.6 g, Protein 0.9 g, SaturatedFat 4.1 g, Sodium 13.7 mg, Sugar 11.6 g
COCONUT ICE CREAM
This coconut ice cream recipe is a refreshing dessert that can cap off a warm summer evening. It has a nice coconut flavor without being too strong. -Tamra Kriedeman, Enderlin, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 quarts.
Number Of Ingredients 7
Steps:
- In a saucepan, combine the milk, sugar and salt; cook, stirring frequently, over medium heat just until mixture begins to boil. Stir in 1/2 cup coconut. Remove from the heat; let stand for 30 minutes. , Strain, discarding coconut. Place milk mixture in a large bowl; add cream, vanilla and remaining coconut. Cool completely. Freeze in an ice cream freezer according to manufacturer's directions. , Transfer to a 2-qt. freezer container. Cover and freeze for at least 4 hours before serving. Garnish with toasted coconut if desired.
Nutrition Facts : Calories 372 calories, Fat 27g fat (18g saturated fat), Cholesterol 74mg cholesterol, Sodium 139mg sodium, Carbohydrate 31g carbohydrate (30g sugars, Fiber 0 fiber), Protein 4g protein.
COFFEE COCONUT ICE CREAM
Creamy coffee ice cream made with coconut milk, pure vanilla extract, raw sugar and bold coffee. I'm so happy I can eat ice cream without the dairy! This can be made with or without an ice cream maker. From minimalist baker.
Provided by Sharon123
Categories Frozen Desserts
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine coconut milk, coffee and raw sugar in a small saucepan over medium heat and whisk until well combined - about 5 minutes.
- Remove from heat and whisk in vanilla. Transfer to a bowl to let cool completely in the fridge - at least 6 hours, overnight being preferable.
- Transfer to ice cream maker and prepare according to manufacturer instructions. If desired, add in chocolate chips.
- Once done either eat immediately or transfer to a freezer-safe container and let harden for several hours. Should keep for 1 week in the freezer.
- Let stand for 15 minutes at room temperature before serving.
- Notes:.
- Though it won't yield as desirable of results, if you don't have an ice cream maker simply let the mixture cool after cooking, then transfer to a large, freezer safe container and place in the freezer. Every hour remove from the freezer and whisk vigorously to incorporate air - this will make the ice cream less dense/more fluffy, creamy. Repeat until desired consistency is achieved.
Nutrition Facts : Calories 543.3, Fat 21.7, SaturatedFat 20.6, Sodium 48.8, Carbohydrate 87.7, Fiber 0.3, Sugar 85.4, Protein 1.6
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