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  • Hey dudes, I'm Hilah and today on Hilah Cooking.

  • I've got a dairy free frozen dessert for you to cool your butts

  • off during these dog days of summer.

  • It's a coconut ice cream maybe it's actually a coconut sorbet

  • because it doesn't have any cream in it like a mango puree.

  • It's super delicious, it's refreshing.

  • It's light.

  • It's not even super high in sugar.

  • It would be even maybe a really good soothing facial mask if you get

  • sunburned.

  • But then ants would eat it and eat your face.

  • Don't do that.

  • So we're going to start by making a little simple syrup here with just some

  • water and sugar, also going to add a little bit of salt.

  • Bring this up to a simmer.

  • You can see most of the sugar is starting to dissolve already.

  • And I'm using a raw sugar that's why this is a

  • little bit beige or yellow instead of clear but any kind of sugar will

  • work for you as long as it's sweet sugar.

  • Okay, so all my sugar's dissolved.

  • I'm just going to let it come up to a little bit of a simmer.

  • Just for about 30 seconds and then we can turn the

  • heat off.

  • And I'm going to add in some shredded sweetened coconut.

  • And we're just going to let this sit here for

  • maybe a minute or so.

  • And let that coconut get a little bit reconstituted

  • and meanwhile we'll shake up our coconut milk.

  • I'm using a full fat coconut milk so it's extra creamy and delicious but

  • you could probably do this just as well with low fat.

  • All right so once your coconut is looking kind of translucent,

  • that means it's soaked up some good sugary water and you just want to stir

  • in the coconut milk.

  • So I've got this all mixed up.

  • I'm going to do a quick cool by putting it in an ice

  • bath.

  • This is just some ice and some water.

  • There we go.

  • Okay, so we're just going to let this sit here.

  • You can stir it occasionally if you want to.

  • I'm just going to help it cool off faster because I know you're in a hurry to eat dessert.

  • Then we're going to make a little mango puree.

  • So I've got about a cup and a half of mango chunks

  • here.

  • That's about two of these Ataulfo mangos or one of the big, I forget

  • what type their called, the bigger ones.

  • I like these better.

  • They're sweeter and less fibrous.

  • That's just me.

  • Anyway if you need to know how to cut up a mango, I did a video on that a

  • couple years ago, how to dice a mango.

  • So you can look at that to get some tips.

  • So, I've got my blender.

  • I'm going to add some water.

  • And when you're blending stuff it's important to always add

  • your liquid ingredients first.

  • I'm also going to add some lime juice.

  • The lime is peeing in the blender.

  • And then the mango chunks.

  • Then we just blend this up until it's smooth.

  • That looks smooth to me.

  • So I transferred our coconut base in to a larger

  • bowl and put it in the fridge for like an hour to get it like really super

  • chilled once it was just chilled to room temperature.

  • And then we can add in the mango puree that we made.

  • And you just fold this in there.

  • Okay, now we're ready to just pour it in to our ice cream maker.

  • This machine usually takes about 30 minutes and

  • it produces actually fairly soft ice cream which you could totally eat right

  • away.

  • But I think it's a little bit better if you can, if you have time to

  • pour it in to a freezer safe container with a tight lid and let it freeze

  • for a couple more hours in the freezer.

  • And now that I'm thinking about it I probably didn't have this

  • canister frozen all the way because I've been making ice cream non stop for

  • the last two days.

  • So it should be a little bit thicker than this but it

  • will, it will be okay.

  • You're not the one that has to eat it.

  • So I'm going to put this in the freezer for a couple of hours.

  • But lucky me I have another one that I made that's already

  • firmed up and frozen.

  • This is one that was frozen overnight and then I've

  • had it sitting out at room temperature just to get it soft enough to

  • kind of scoop.

  • So let's see.

  • Let me get a little taste of this.

  • Oh yeah.

  • Oh this is going to be good.

  • So there you go, there is a dairy free dessert since I have had a lot of

  • responses.

  • A lot of people are dairy free.

  • So hope you like this, hope you try it and if you want other frozen desserts

  • I've also done a maple syrup sweetened frozen yogurt that is just sweetened

  • naturally with maple syrup.

  • And it has little mapley pecans on top so you might also like that one.

  • Let's give this a little taste.

  • Taste-a-rooni.

  • I love coconut and mango together.

  • It's so good.

  • Oh it's so cold and so creamy.

  • And I love the little flakes of coconut in there.

  • It just adds a nice little texture.

  • So yay, yay, yay.

  • I hope you try this.

  • Printable recipes are always at hilahcooking.com and if you ever make a

  • recipe and tag, hashtag hilahcooking or just at me on Twitter or Instagram

  • or anything like that I love to see your pictures so thanks so much.

  • Have a great day and stay cool, cool cats.

Hey dudes, I'm Hilah and today on Hilah Cooking.

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如何做芒果椰子冰沙|Hilah Cooking Cooking (How to Make Mango Coconut Sorbet | Hilah Cooking)

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    林宜悉 發佈於 2021 年 01 月 14 日
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