Coconut Guava Ice cream
Coconut Guavan Ice cream requires about 45 minutes from start to finish. This gluten free and lacto ovo vegetarian recipe serves 4 and costs $1.77 per serving. One portion of this dish contains around 12g of protein, 38g of fat, and a total of 536 calories. Summer will be even more special with this
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 handful blueberries
- 1 can coconut milk
- 0.75 cup condensed milk
- 0.5 guava
- 0.5 cup peanuts
Instructions
- 1
Place the can of coconut milk in the freezer and allow to solidify. (This could take 4-6 hours depending on the temperature of your freezer)Take out the can of coconut milk and open it completely. The milk and coconut water would have separated and the coconut water part would be clearer than the milk. With a very sharp knife, cut through the frozen coconut milk to separate the milk from the coconut water.
- 2
Place the frozen coconut milk part in the blender.
- 3
Pour in your condensed milk and chopped de-seeded guava.and blend for about 3-5 minutes at intervals.
- 4
Pour in a bowl, pour in your blue berries, stir in and pop it in the freezer.Allow your coconut ice cream to freeze for about 3-6 hours and serve garnished with the crushed peanuts.