If you're seeking for a summer dessert recipe, the banana and coconut ice cream must be on your list.
The ingredients appear to be plentiful, yet they can be found in any market or supermarket.
Ingredients
- Banana
- Coconut milk
- Condensed milk
- Coconut flesh
- Tapioca starch
- Peanut
- Jackfruit
First cook the mixture of coconut milk, condensed milk to medium heat. Mix the tapioca starch with water then add it to the hot milk mixture. Stir well until the whole mixture gets thick and sticky. Let the cream cool in the room atmosphere.
The next step is just a piece of cake. Cover the base of the tray with the cream, then add sliced banana as the next layer, followed by a jackfruit layer, coconut flesh layer, and top the tray with roasted peanut (you can grind the roasted peanut, which brings even a nicer taste). Depending on the depth of the tray, you can keep layering until it is full.
Freeze the banana and coconut ice cream in the fridge for at least 5 hours, then cut it into slices or cubes and enjoy it cold.
It's a pity that I forget to take pictures of all the small steps, but I hope that you will be successful by following my instruction above.
Thanks for reading my blog. I hope that my sharing can give you some ideas to vary your daily meals and kindle your interest in cooking.
Best regards,
Hana