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The KILIG Kitchen · Sundaes

Coconut Paradise Sundae

Vegetarian
Coconut Paradise Sundae
Appliance
Ice Cream Maker
Dietary
Vegetarian
From
Dolce

Ingredients

  • ICE CREAM BASE
  • Coconut milk - 160g
  • Full-fat milk - 90g
  • Fresh cream - 40g
  • Sugar - 25g
  • SUNDAE COMPONENTS
  • Coconut Ice Cream - 180g
  • Coconut caramel - 20g (simmer 10g coconut cream and 10g coconut sugar for 2–3 minutes until slightly thickened and glossy)
  • Toasted coconut flakes - 20g
  • Whipped cream - 20g

Method

  1. STEP 1 – BUILD BASE:
  2. Blend coconut milk, milk, cream and sugar.
  3. Blend until completely smooth.
  4. STEP 2 – FREEZE & PROCESS:
  5. Freeze for 24 hours.
  6. Run Ice Cream Mode. Re-Spin if required.
  7. STEP 3 – ASSEMBLY:
  8. Add coconut caramel to base.
  9. Add the first scoop.
  10. Add toasted coconut.
  11. Add a second scoop.
  12. Add whipped cream.

Chef's Notes

Toast the coconut until golden (not dark brown); the caramel should be slightly warm.

Serving Suggestions

Finish with: Toasted coconut flakes, Mint leaf.

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