Coconut & mango popsicles
PREP + COOK TIME 25 MINUTES (+ FREEZING)
MAKES 8
1 ¾ cups (265g) frozen diced mango
½ cup (125ml) pure fresh apple juice
2 tablespoons caster sugar
¼ cup (60ml) water
270ml coconut cream
½ teaspoon sea salt flakes
¼ cup (10g) shredded coconut, toasted
1. Process mango and apple juice until smooth. Place 2 tablespoons mango purée into each of eight ½-cup (125ml) popsicle moulds. Freeze for 30 minutes.
2. Stir sugar and water in a small saucepan over low heat until it dissolves (do not allow to simmer or boil or the mixture will crystallise). Whisk sugar syrup, coconut cream and salt to combine. Spoon mixture into popsicle moulds to fill. Freeze for at least 4 hours or overnight.
3. Dip popsicle moulds briefly in boiling water and remove popsicles. Place toasted coconut in a small bowl. Dip each popsicle quickly in hot water, then into the coconut. Freeze on a baking-paperlined tray for 10 minutes or until ready to eat.
No-churn coconut ice cream
PREP TIME 20 MINUTES (+ FREEZING)
MAKES 4 CUPS
هذه القصة مأخوذة من طبعة December 26, 2022 من New Zealand Woman's Weekly.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة December 26, 2022 من New Zealand Woman's Weekly.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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