Кокосове морозиво

• кокосове молоко400g can
• кокосові вершки400g can
• цукор‑пісок↗150g
• рідка глюкоза↗50g
• кукурудзяний крохмаль2 tsp
• тертий кокос або

  підсмажені кокосові пластівці, для подачі (за бажанням)

Покрокова інструкція

1. 1

   Transfer all the ingredients, except the coconut flakes, into a saucepan over low‑medium heat and bring to a gentle boil. Cook for 1 minute, then remove from the heat and let cool completely, about 1 hour.

2. 2

   Pour the cooled mixture into an ice‑cream maker and churn for 30 minutes to 1 hour according to the manufacturer’s instructions. At this stage the ice cream will still be soft. Transfer the churned ice cream to a freezer‑proof container or a loaf pan and freeze for at least 4 hours or overnight, until it becomes firm enough to form scoops. It can be stored in the freezer for up to three months. Serve in cones or bowls, garnished with grated coconut or toasted coconut flakes, if desired.