Blanc de Coco — Double Coconut Creami
Coconut is shy until you toast it — then it sings like a tenor. Watch the pan like a hawk: coconut flakes go from golden to burnt in the time it takes to check your phone. And yes, the name is a wine joke. I run a wine site. You knew the risk.
Like a Blanc de Blancs, but the grape is a coconut.
Most "coconut" ice creams just use coconut milk as a carrier and taste of nothing. This one is coconut squared: the base is nearly all coconut (milk AND cream), and then toasted coconut flakes go in as a mix-in for aroma — toasting flips coconut from soapy-fresh to deep, nutty and almost caramelized. A small cashew handful keeps the texture from going waxy when coconut oil sets hard in the freezer.
Nerd-check the numbers yourself: this mix is pre-loaded in the Eis-Labor — fat, sugar, solids and PAC all sit inside the vegan target windows.
Zutaten
Zubereitung
- 1
Toast: dry-toast the coconut flakes in a pan over medium heat, stirring constantly, until golden and fragrant — 2-3 minutes. Set aside to cool completely.
- 2
Soak: cover the cashews with just-boiled water, soak 20-30 minutes, drain and rinse.
- 3
Blend: coconut milk, soy milk, cashews, sugar, dextrose, agave, xanthan and salt for 2 minutes until silky.
- 4
Freeze: pour into the Ninja Creami pint only up to the MAX FILL line. Freeze with the lid OFF, dead FLAT on a level freezer shelf, for a full 24 hours.
- 5
Spin: if your freezer runs very cold, let the pint sit 5-10 minutes on the counter, then run the LITE ICE CREAM program.
- 6
Assess and re-spin: a crumbly first spin is normal for vegan bases. Add 1 tbsp coconut or soy milk, press RE-SPIN, repeat once more if needed until dense, glossy and creamy.
- 7
Mix-in: dig a center hole, drop in the toasted coconut flakes, run the MIX-IN cycle. Serve with extra toasted flakes and, if you feel tropical, a grating of lime zest.
