eats, fast eat, Japan, sweet eat

Coconut and yoghurt ice-cream

if you have an ice-cream maker at hand – this is a super fast after dinner treat. (i make up reasons to bring out mine)

Cherries | piecefullyCoconut and yoghurt ice-cream | piecefully Cherry blossoms | piecefully Coconut and yoghurt ice-cream | piecefully

perfect for 2 people
1 can of coconut milk (400 ml)
1/2 dl (50 ml) turkish/greek yoghurt
1 1/2 star anise, pounded in a mortar (or why not caradamom?)
2 tbsp honey
coconut flakes
cocoa nibs
cherries, for serving

put the can of coconut milk in the freezer for 30-60 min (or keep it in the fridge for a couple of hours). then scoop out the creamy part, leaving the water out. stir together the coconut cream, yoghurt, star anise and honey (flavor with more honey if you want it sweeter). pour into the ice-cream maker and when almost done add some cocoa nibs and coconut flakes. put the ice-cream in an airtight container and keep in the freezer for 1-2 hours. i’m afraid keeping it for too long in the freezer will make this ice-cream too icy… is best served freshly whipped up. with some cherries on top. the star anise just gives of a hint of flavor and the yoghurt a nice sour tang.

All content by © Sofia Hellsten 2010-2013. All right reserved.

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