Coconut Burfi Ice Cream | Video
This coconut burfi ice cream featuring the delicious flavors of traditional coconut burfi is a cinch to make and is the perfect summer dessert.
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Servings
Ingredients
- 2 cups desiccated coconut
- ¼ teaspoon ground cardamom cardamom powder
- 2 cups heavy cream thickened cream
- 400 g sweetened condensed milk
- ¼ cup coconut cream
Instructions
- Place a frying pan over low heat. Add coconut. Fry, stirring frequently, for 2 minutes or until coconut starts to brown. Add cardamom. Continue frying for another 1-2 minutes or until coconut turns golden. Remove from heat. Leave it to cool.
- Place heavy cream in a bowl. Using an electric or hand-held mixer, whip cream until soft peaks form. Fold in condensed milk gently. Fold in coconut cream gently. Finally, add the toasted coconut little by little, and fold in gently. Reserve a little coconut to garnish.
- Pour the mixture into a container. Sprinkle some coconut on top. Cover with aluminium foil. Freeze for 6 hours.
- Garnish with remaining toasted coconut.
Video
Notes
- Coconut can burn very easily while frying, so be careful.
- You can also use chopped pistachios to garnish ice cream.
- You can also use chopped pistachios to garnish ice cream.
Nutrition
Serving: 1g | Calories: 481kcal | Carbohydrates: 86g | Protein: 9g | Fat: 24g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Cholesterol: 34mg | Sodium: 155mg | Fiber: 4g | Sugar: 80g