Coconut Guava Ice cream

Coconut Guavan Ice cream could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. One serving contains 543 calories, 12g of protein, and 38g of fat. This recipe serves 4 and costs $2.35 per serving. If you have peanuts, canned coconut milk, guava, and a few other ingredients on hand, you can make it. It works well as a side dish. It will be a hit at your Summer event. 19 people have made this recipe and would make it again. It is brought to you by Afrolems. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a good spoonacular score of 69%. If you like this recipe, you might also like recipes such as Scooped: Cream Cheese and Guava Swirl Ice Cream, Roasted Strawberry Coconut Milk Ice Cream (Vegan) + Tips for Making Your Homemade Ice Cream Soft, and Coconut And Thai Basil Ice Cream Best Lick! 2008 Ice Cream C.

Servings: 4

 

Ingredients:

A handful of Blueberries

1 can of Organic Coconut milk (You can also make this from scratch)

3/4 cup of Condensed milk

1/2 of a large guava

1/2 cup of crushed peanuts (for garnishing)

Equipment:

knife

blender

bowl

Cooking instruction summary:

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. Place the frozen coconut milk part in the blender. Pour in your condensed milk and chopped de-seeded guava.and blend for about 3-5 minutes at intervals.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.

 

Step by step:


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.


Nutrition Information:

Quickview
543k Calories
12g Protein
38g Total Fat
45g Carbs
17% Health Score
Limit These
Calories
543k
27%

Fat
38g
59%

  Saturated Fat
25g
161%

Carbohydrates
45g
15%

  Sugar
38g
43%

Cholesterol
19mg
7%

Sodium
92mg
4%

Get Enough Of These
Protein
12g
25%

Manganese
1mg
75%

Vitamin C
54mg
66%

Phosphorus
326mg
33%

Copper
0.5mg
25%

Selenium
16µg
23%

Magnesium
92mg
23%

Fiber
5g
22%

Vitamin B3
4mg
20%

Potassium
714mg
20%

Calcium
203mg
20%

Folate
77µg
19%

Vitamin B2
0.28mg
16%

Vitamin B1
0.22mg
15%

Iron
2mg
14%

Zinc
1mg
11%

Vitamin B5
1mg
11%

Vitamin B6
0.16mg
8%

Vitamin A
295IU
6%

Vitamin K
4µg
4%

Vitamin B12
0.25µg
4%

Vitamin E
0.5mg
3%

covered percent of daily need
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Food Trivia

A watermelon is over 92% water by weight.

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