vrijdag 22 november 2013

Coconut Ice Pops (Kopie)

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Recipe type: Dessert
Author: Brandon Matzek
Serves: 12 to 16 pops

Ingredients
1 coconut
Kosher salt
2 cups boiling water
3 cups whole milk
3/4 cup white sugar, plus more to taste
1 small piece of cinnamon (preferably Mexican canela)
1/4 cup spiced rum (optional)

Instructions
1.Preheat an oven to 325°F. Using a hammer and screwdriver, carefully pierce the three eyes of the coconut. Empty the coconut water into a glass or pitcher and save for another use. Be sure to get as much liquid out as possible.
2.Place the coconut on a rimmed baking sheet and cook until it begins to crack (35 – 40 minutes). Remove from the oven and let cool. Using a hammer, smash open the coconut. Separate the flesh from the outer brown shell with your hands (or carefully pry with a knife). Using a vegetable peeler, cut about 16 long, thin strips from the largest piece of coconut flesh you have. Place the strips in a small bowl and toss with a small pinch of kosher salt. Set aside. Peel the thin brown skin from remaining coconut. Shred cleaned coconut using a hand grater or food processor.
3.Place shredded coconut in a blender with boiling water (work in batches if needed) then blend until smooth. While the coconut is blending, set a basket strainer over a medium bowl and line with a layer of cheesecloth. Once smooth, pour the mixture through the strainer. Fold up the sides of the cheesecloth around the solids and squeeze out as much juice as possible. Discard solids.
4.In a large saucepan combine strained coconut liquid, milk, sugar and cinnamon, stirring to combine and dissolve sugar. Bring to a simmer over medium-low heat then reduce heat to low and cook for 15 minutes, stirring occasionally. Taste for sweetness and add more sugar if needed. Let cool to room temperature then pour through a fine mesh basket strainer into a large measuring cup or pitcher. Stir in the spiced rum if using.
5.Place one strip of salted coconut into each ice pop mold. Pour in coconut mixture and freeze according to the manufacturer’s instructions. My pops froze in approximately 4 hours.

http://www.kitchenkonfidence.com/2012/03/coconut-ice-pops/#more-3438

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