Coconut Ice-cream in Edible Bowls with Tropical Salsa

by Suzanne on May 23, 2011

Looking for a fun dessert to serve for your next get together, well look no further this coconut ice-cream and edible bowls with tropical salsa will “wow” your guest.  The flavors of the fruit with this ice cream is so re-freshing they were made to be together :).  All the recipes are easy to make and you can make them ahead of time so you can just through them together at the last minute and serve.  If you don’t have an ice cream maker then get one, or you can use store bought vanilla ice cream if you can’t find coconut.

Coconut Ice-Cream

Ingredients:
2 eggs
1 cup sugar
1 3/4 cup whipping cream
1 11 oz. can of coconut milk
1/2 tsp. coconut extract
3 oz. of fresh (frozen) grated coconut

Directions:

Step 1: Beat eggs until light in color then add sugar slowly until blended.

Step 2: Beat in coconut milk, cream, coconut extract and grated coconut.

Step 3: Pour into ice cream maker and follow manufactures directions.

Step 4: When ice cream is done pour into another container with lid and freeze in freezer until hard about 4-6 hours or overnight.

Making the Edible Bowls

Ingredients:
large flour torillas ( 1 torillia makes 4 bowls)
butter or cooking spray
cinnamon and sugar
muffin pan

Directions:

Step 1: Decide how many bowls you plan to make, each tortilla makes 4 bowls. and cut the tortillas into fourths.


Step 2: Spray tortillas with cooking spray or melt butter and brush each tortilla.  I only sprayed one side but to make your bowls crispier spray both sides.

Step 3: Mix 1/2 tsp. of ground cinnamon with 2-4 tablespoons of sugar. Then sprinkle on top of the tortillas, just one side.


Step 4: Gently put each fourth of tortilla sugar side up into each muffin tin. When all bowls are in the muffin tin bake at 350 degrees for 10-15 min. until browned evenly.

Step 5: When bowls are done baking take out of oven and let cool in pan for a few minutes until you can lift them out and cool on a cooling rack.

Tropical Salsa

Ingredients:
1 mango peeled and chopped
1 cup chopped strawberries
2 kiwi peeled and chopped
small can of pineapple tibits reserve 2 tablespoons of juice.
1 chopped banana (optional)
1 lime zested

Directions:

Step 1: Chop all fruit except pineapple and put in medium size bowl.

Step 2: Zest lime over fruit and add the reserved pineapple juice and mix together.


Putting it all together!

Put your bowls on a serving platter and fill each bowl with 1 good scoop of ice cream and a few spoonfuls of salsa and your done.



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