Raspberry and coconut ice cream confection

AUTHOR
Lenora Decker
DIFFICULTY
very easy
RATING
3.7 3
COOK TIME
25 mins
TOTAL TIME
265 mins

Ingredients

Servings: 24
  • 1 Orange
  • 1 can(s) (400 ml each) creamy coconut milk
  • 100 g Whipped cream
  • 50 g Sugar
  • 1 pck. Vanillin sugar
  • 24 Raspberries
  • 2-3 TABLESPOONS Coconut flake
  • 1 TABLESPOON dried cranberries
  • 200 g Fine dark chocolate 70%
  • 2 g Coconut oil (Palmin)

Directions

  1. 1

    Halve the orange and squeeze the juice of one half. Mix coconut milk, cream, 2 tablespoons orange juice, sugar and vanilla sugar for 2-3 minutes with the whisk of the hand mixer until creamy. Pour half of the coconut milk evenly into an ice cube mould (approx. 700 ml content) and freeze for approx. 1 hour.

  2. 2

    Raspberries selected. Take an ice cube form on the freezer and place a raspberry in each well. Pour the rest of the coconut milk on top and freeze for another 2-3 hours.

  3. 3

    Roast the grated coconut in a pan without fat. Chop the cranberries finely. Mix grated coconut and cranberries in a bowl. Roughly chop the chocolate. Melt chocolate and coconut oil in a bowl over a warm water bath.

  4. 4

    Remove the ice confection from the mould and dip it into the chocolate with the help of a fork. Remove excess chocolate from the edge and place on a cake rack. Immediately sprinkle with coconut flake mix and freeze again. Remove the confectionery from the freezer about 15 minutes before eating.

Nutrition Facts

KCAL
110 kcal
CARBS
7 g
FATS
8 g
PROTEINS
1 g