Coconut coulis is a smooth and delicately sweet preparation, ideal for topping ice cream, sorbet, or even exotic desserts. This coulis adds a tropical flavor that pairs perfectly with fruit or chocolate ice cream.
Ingredients :
- 100 ml of coconut milk
- 50 g of sugar
- 100 ml of coconut milk
- 1 tablespoon of grated coconut (optional, for added texture)
- 1 teaspoon of 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 shredded coconut (optional).
For added texture, you can add the shredded coconut at this stage. Continue to stir gently to prevent the coconut from sticking to the bottom. - Add the vanilla and salt.
If you wish to add a light fragrant note, add the vanilla extract and a pinch of salt to balance the flavors. - Let it thicken.
Simmer over low heat for about 5 to 10 minutes, until the mixture thickens slightly and becomes creamy. Be careful not to let it boil. - Let it cool.
Remove the pan from the heat and let the coconut puree cool to room temperature. Once cooled, pour it into an airtight container and store it in the refrigerator for about a week.
My Personal Tip:
This coconut coulis is perfect for topping mango, vanilla, or chocolate ice cream made with Ninja Creami. It also pairs beautifully with tropical sorbets like pineapple or passion fruit. For an even more indulgent dessert, try swirling this coulis into frozen yogurt before churning, or add toasted coconut flakes for a crunchy touch.
