The coconut coulis is a smooth and delicately sweet preparation, ideal for accompanying ice cream, sorbets or even exotic desserts. This coulis brings a tropical flavor that goes perfectly with fruit or chocolate ice cream.
Ingredients :
- 100 ml coconut milk
- 50 g of sugar
- 100 ml coconut milk
- 1 tablespoon of grated coconut (optional, for more texture)
- 1 teaspoon vanilla extract (optional)
- 1 pinch of salt (to balance the sweetness)
Preparation :
- Heat the coconut milk
in a small saucepan, pour the coconut milk and water and heat them over low heat. Add the sugar and stir constantly until it is completely dissolved. - Add the grated coconut (optional)
for more texture, you can add the grated coconut at this stage. Continue to stir gently to prevent coconut from sticking to the bottom. - Add the vanilla and salt
if you want to bring a slight scented note, adds the vanilla extract and the pinch of salt to balance the flavors. - Let thicken
let simmer over low heat for about 5 to 10 minutes, until the mixture thickens slightly and becomes creamy. Be careful not to boil. - Let cool
withdraw the pan from the heat and let the coconut cool to cool at room temperature. Once cooled, pour it into an airtight container and keep it in the refrigerator for about a week.
My Personal Tip:
This coconut coulis is perfect for coating a mango, vanilla or chocolate ice cream with the Ninja Creami. He also goes very well with tropical sorbets such as pineapple or passion fruit. For an even more greedy dessert, try to marble a yogurt ice cream with this coulis before turbine it, or add grilled coconut flats for a crunchy touch.
