Carol Taylor began the day with her Food and Cookery column and ends it with a post on her own blog on The Coconut.. She has a recipe for amazing coconut and lemongrass icecream.. very easy to make.. and some of the other uses for the water and oil.. I drink coconut water every morning to maintain a healthy blood pressure and cook with it.. very versatile. Well worth heading over for that ice cream.
Coconut cream makes the best ice cream… Ever!
Ice cream: using just 4 main ingredients this lovely icecream cost me virtually nothing to make as we grow Coconuts and lemongrass. This ice cream is also dairy free. It doesn’t get any better than that. Does it?
Coconut and Lemongrass Ice Cream.
Put 400ml of coconut cream in a saucepan and add 3 stalks of crushed lemongrass. Slowly bring to a soft rolling boil and remove from the heat. Set to one side and leave to infuse the lemongrass flavour for about 35 mins.
In a medium-sized bowl put 1 large egg and 2 egg yolks, 125gm coconut sugar and a pinch of salt. Put the bowl over a saucepan of boiling water, but ensure the bowl does not touch the water, as your eggs will scramble.
Whisk the mixture until it is thick and frothy. Gradually add the coconut cream…
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