Coconut – The wonder fruit which serves a purpose with every part, from husk to trunk to leaves. Not only is the tree versatile, but the edible parts also have plenty of goodness for your health! I have made a healthy and grainy coconut ice cream in pastry sheets for that amazing crunch. Cook to impress 🙂 I have used store-bought flour sheets to make a crunchy and crispy pastry.
Calories – 80c per ice-cream pastry
Prep time – 10 minutes
Freeze time – 6 hours
Serves – 6 pastries
3tbsp Thick Cream
3tbsp fresh Grated Coconut (you can use desiccated coconut instead)
3tbsp Honey or Agave syrup
150ml Coconut Milk (you can make some using coconut powder too)
2tbsp Coconut Powder (optional)
Pastry Sheets or Spring Roll Sheets (2 per cupcake, ready from the stores, small square ones preferably)
Garnish (Handful peanuts, optional)
- In a blender or with a whisker in a bowl, blend thick cream, grated coconut, honey, coconut milk, coconut powder and a pinch of salt well, until you get a creamy texture. Remove in a container and freeze for about 6 hours.
- Once frozen, put it in a blender for 1 quick blend again for that extra creamy texture before serving or storing for further use.
- Meanwhile make the pastry cupcake using cupcake baking tin. Grease 6 cupcake holders generously and place 2 sheets per holder pressing it down nicely. Spray a good amount of oil/butter on the sheets and bake for about 20 minutes on 200C or until brown and crunchy and let it cool down completely.
- Add scoops of coconut ice-cream in the pastry and garnish with few peanuts.
Impress your guests and loved ones with this easy ice-cream pastry. You can even store these pastries at room temperature for up to a week. Let me know in the comments section if you like this recipe or share more ideas with me via contact me on the homepage.
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