Sweets – Other

No-Churn Bourbon Brown Sugar Ice Cream

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This is the easiest, fastest and best-tasting ice cream we’ve made all summer.  There are two optional mix-ins; choose none or one but not both.  Knowing how to pull off a great no-churn ice cream comes in handy whenever you need a frozen dessert in a hurry, or on those occasions when you want to serve a crowd. Compared with recipes for traditional ice cream, no-churn recipes are neither limited to the capacity of an ice cream machine nor do they require lengthy cooling for the pre-churned custard base.

Ingredients – Ice Cream:

  • 4 large eggs
  • 3 1/2 oz granulated sugar (about 1/2 c)
  • 1 1/2 oz light brown sugar (shy 1/4 c, loosely packed)
  • 1/2 oz bourbon (about 1 Tab) (The bourbon can be omitted, if alcohol is an issue.)
  • 1/2 oz vanilla extract (about 1 tablespoon)
  • 1/2 tsp kosher salt (or slightly less)
  • Pinch ground cinnamon
  • 6 oz heavy cream (about 3/4 c)

Ingredients – Buttered Pecans (optional):

  • 1 oz unsalted butter, sliced into thin pats (about 2 tablespoons)
  • 4 oz raw pecan pieces (about 3/4 cup)
  • 1/8 tsp kosher salt

Ingredients -Crispy Cinnamon Clusters (optional):

  • 2 oz finely chopped dark, milk or good-quality white chocolate (about 1/3 c)
  • 1/2 oz refined coconut oil (1 heaping Tab) (olive, sunflower,avocado, almond oils can be a substitute but will alter flavor)
  • 1 1/4 oz Kix (about 1 1/3 cups), Crispix (1 heaping c), Rice Krispies (about 1 c) or other crunchy, low-sugar cereal
  • 1/2 tsp ground cinnamon

Directions – Ice Cream:

  1. Combine the eggs, granulated and brown sugars, the bourbon, vanilla extract, salt and cinnamon in a large glass or ceramic bowl.
  2. Stir with a flexible spatula until well combined.
  3. Place the bowl over a large pan of gently bubbling water.
  4. Stir and scrape continuously until the mixture registers 160° on an instant-read thermometer. This should take no more than 10 minutes, so adjust the heat as needed to keep things moving along.
  5. Transfer the bowl to a cool work surface.
  6. Use a handheld electric mixer to beat the warmed egg-sugar mixture until pale and thick enough to hold soft peaks, about 15 minutes. When properly mixed, the mixture will be thick enough to mound up on itself in the bowl when dropped from a spoon.  (A stand mixer will cut the time in half.)
  7. Whip the cream to stiff peaks in a separate large bowl;
  8. Add about one-third of the foamed egg mixture, whisking by hand to incorporate.
  9. Add the remaining egg mixture, and fold until well combined.
  10. Scrape into a 2-quart glass or ceramic baking dish, cover with plastic wrap.
  11. Place in the freezer. If you plan to use any mix-ins, let the ice cream freeze for about 1 hour, until thick and firm, before folding them in.
  12. With or without mix-ins, continue freezing until the ice cream reaches 0° before scooping.
  13. Serve as you would traditional ice cream, in ice cream cones or chilled bowls.

Directions – Buttered Pecans:

  1. Melt the butter in a large skillet over low heat.
  2. Then increase heat to medium.
  3. Stir constantly with a heat-resistant spatula, until the butter is golden brown, about 1 minute.
  4. Remove from the heat, add the pecans.
  5. Sprinkle with salt.
  6. Stir until well coated.
  7. Let the pecans stand for 15 minutes; this will allow them to fully absorb the butter.
  8. Meanwhile, position a rack in the lower third of the oven and preheat to 350°.
  9. Line a plate with parchment paper.
  10. Transfer the skillet to the oven (lower rack).
  11. Toast the pecans until fragrant and golden brown, 10 to 12 minutes depending on your personal preference.
  12. Scrape onto the plate.
  13. Freeze until cold and dry to the touch, about 15 minutes.
  14. Transfer to a quart-size, freezer zip-top bag and freeze until ready to use (up to several weeks).

Directions for Crispy Cinnamon Clusters (optional):

  1.  Line a plate with parchment paper.
  2. Melt the chocolate and coconut oil in a medium, microwave-safe bowl, on HIGH for 30 seconds.
  3. Stir well.
  4. Add the cereal and cinnamon, folding the mixture with a spatula so the cereal is completely coated.
  5. Scrape onto the plate.
  6. Freeze until cold and dry to the touch, about 15 minutes.
  7. Transfer to a quart-size, freezer zip-top bag and freeze until ready to use (up to several weeks).

Serves:   6

Source:  Stella Parks, SeriousEats.com.

Peach Cobbler from A Boat, A Whale & A Walrus

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You have to try this Peach  Cobbler – sort of Peach Cobbler. The method is a bit unusual.  It results in a sticky-crunchy topping that is hard to beat. Use the same crust to top summer berries, if you prefer. Margie served it topped with No-Churn Bourbon Brown Sugar Ice Cream and Buttered Pecans.  To Die For!!!

Ingredients:

  • 10 large peaches (about 4½ pounds), unpeeled, cut into 1-inch chunks
  • Zest and juice of 1 large lemon
  • ½ c (1 stick) unsalted butter, softened
  • 2 c sugar, divided
  • 1½ c  flour
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • ¾ cup whole milk
  • ½ cup hot tap water
  • Heavy cream, for serving

Directions:

  1. Preheat the oven to 350°.
  2. Put the peaches in a 9-by-13-inch (or similar) baking pan or gratin dish.
  3. Pat the peaches into a roughly even layer.
  4. Using a zester or a Microplane, zest the lemon evenly over the fruit and squeeze the lemon juice evenly over the top.
  5. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and 1½ cups of the sugar on medium speed until sandy, about 1 minute.
  6. Add the flour, baking powder, and salt.
  7. Beat again for another 30 seconds, until all the flour is incorporated and the mixture is evenly crumbly.
  8. With the mixer on low speed, slowly add in the milk.
  9. Increase the speed to medium and beat until light and fluffy, about 2 minutes.
  10. Plop the batter in 6 large blobs over the top of the peaches.
  11. With an offset spatula or small knife, carefully spread the batter evenly over the fruit, so it’s no more than about ½ inch thick in any one place.
  12. Sprinkle the remaining ½ cup sugar directly over the batter.
  13. Drizzle the hot water evenly over the sugar, using it to melt the sugar into the topping. (Use it all. It’s a strange method, but it works.)
  14. Bake the cobbler for 70 to 80 minutes, or until the top is browned and cracked. (A toothpick inserted into the topping should come out dry—be sure to check in a few places.)
  15. Let the cobbler sit for about a half an hour to firm up before serving warm in big bowls, with heavy cream poured on top.

Serves:   8

Source:  Epicurus by Renee Erickson

Peach Strawberry Surprse

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An old Girl Scout favorite.  No cleanup!

Ingredients

  • 1 peach half (canned)
  • 1 strawberry, washed and hulled
  • 2 graham crackers
  • Cool Whip/whipped cream
  • 1 pint size resealable bag – freezer grade

Directions: 

  1. Crush crackers in bag until fine.
  2. Drain peach half and place in bag.
  3. Close bag.
  4. Shake to coat peach with crumbs.
  5. Open bag.
  6. Add dollop of cool whip.
  7. Top with strawberry.
  8. Eat – right out of the bag.

Serves:   1

Source:  Some long ago Girl Scout cook/camping book

 

Frozen Passion Fruit Meringue Cake

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By all means, make this ahead of time. It takes at least eight hours with freezing time.

Special equipment: a 15- by 12-inch sheet of parchment paper,  a pastry bag with a 1/3-inch plain tip and an 1/8-inch plain tip, a long thin platter or a foil-wrapped cardboard rectangle (at least 15 by 4 inches).

Ingredients for meringue layers:

  • 4 large egg whites at room temperature for 30 minutes
  • 1 c sugar

Directions meringue layers:

  1. Preheat oven to 275°.
  2. Draw 3 (14- by 3-inch) rectangles, about 3/4 inch apart, on the parchment.
  3. Turn paper over (rectangles will be visible) and put it on a lightly buttered large baking sheet.
  4. Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they hold soft peaks.
  5. Beat in sugar, 1 tablespoon at a time.
  6. Increase speed to high and continue beating until whites hold stiff glossy peaks, about 4 minutes with a standing mixer or 8 to 10 minutes with a handheld.
  7. Transfer meringue to pastry bag fitted with 1/3-inch tip and fill in rectangles completely.
  8. Gently smooth tops.
  9. Bake in middle of oven until firm and very pale golden, 45 to 60 minutes.
  10. Slide meringue layers (on parchment) onto a large rack.
  11. Cool completely.
  12. Carefully peel off parchment.

Ingredients for passion-fruit mousse and cream:

  • 1 stick (1/2 c) unsalted butter, cut into pieces
  • 1/2 tsp cornstarch
  • 3/4 c thawed frozen passion-fruit pulp (Available at Latino markets and some supermarkets.)
  • 3/4 c plus 2 Tab sugar
  • 1 whole large egg
  • 6 large egg yolks
  •  1 1/2 c chilled heavy cream

Make mousse while meringues bake.

Directions for Mousse:

  1. Melt butter with cornstarch, passion-fruit pulp, and 3/4 cup sugar in a 2-quart heavy saucepan over moderately low heat, stirring until sugar is dissolved.
  2. Whisk together whole egg and yolks in a large bowl until combined.
  3. Add butter mixture in a stream, whisking.
  4. Transfer mixture to saucepan and cook over moderately low heat, whisking constantly, until thick enough to hold mark of whisk and first bubble appears on surface, 3 to 5 minutes.
  5. Transfer curd immediately to a metal bowl set in a larger bowl of ice and cold water.
  6. Cool, stirring occasionally, until cold.
  7. Beat cream with remaining 2 tablespoons sugar with electric mixer until it just holds stiff peaks.
  8. Fold 2 cups whipped cream into curd gently but thoroughly to form a mousse (for filling and icing).
  9. Transfer 3/4 cup whipped cream to a small bowl and reserve, chilled, for cream layer.
  10. Fold 1/2 cup mousse into remaining whipped cream, then transfer to cleaned pastry bag fitted with 1/8-inch tip and reserve, chilled, for decorative icing.
  11. Assemble cake and freeze.
  12. Arrange 1 meringue layer, flat side down, on platter and spread evenly with 3/4 cup mousse.
  13. Cover with another meringue layer and spread evenly with reserved whipped cream.
  14. Cover with remaining meringue layer, flat side up.
  15. Spread remaining mousse evenly over top and sides of cake, smoothing with a cake spatula.
  16. Pipe icing decoratively on top of cake.
  17. Freeze, uncovered, until firm, at least 3 hours.
  18. About 1 hour before serving, put cake in refrigerator to soften slightly.

Cooks note: • Cake can be frozen up to 2 days. Once cake is firm, cover with plastic wrap; remove
plastic wrap before softening in refrigerator.

Serves:  8 – 10

Source:  Obrigado Brazil! – VPWL November 2014

Lammingtons

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The cake is named after Charles Wallace Baillie, Lord Lamington, the governor of Queensland from 1895 to 1901.  Lord Lamington was known for wearing a homburg hat that looked like the cakes.  For many years lamingtons were served on state ceremonial occasions in Queensland.  But Baron Lamington himself could by no means abide them.  He invariably referred to them as those bloody poofy woolly biscuits.  Another source recounts the slightly less dramatic circumstance of the baron’s cook concocting the dessert as a way to use up stale or slightly burnt sponge cake.  

It is likely the first lamingtons were invented in Amy Shauer’s cooking class and named after Lady Lamington, who was the school’s patroness and extremely interested in education for girls. (One elderly correspondent, who remembered those days well, commented that Lord Lamington was a pompous ass, and that no one would ever have named a cake after him. But Lady Lamington was much loved.)

This is one of those recipes you make when it is the ONLY thing you make!

Chocolate Icing-prepare first

Ingredients:

  • 1 c milk
  • 4 Tab (1/2 stick) unsalted butter
  • 1 Tab pure vanilla extract
  • 8 c confectioners’ sugar, sifted (2 lbs)
  • 1 c cocoa powder, sifted

Directions:

  1. Place the milk and butter in a small saucepan over medium heat.
  2. Heat until butter is melted.
  3. Transfer to a medium heat-proof bowl.
  4. Add the vanilla extract, confectioners’ sugar, and cocoa powder.
  5. Stir until combined.

Note: To ensure that icing stays at the proper consistency while the cakes are prepared, the bowl must sit over a pan of simmering water

Cake Ingredients: 

  • 1 c (2 sticks) unsalted butter, room temperature, plus more for pans
  • 2 2/3 c cake flour, (not self-rising), plus more for pans
  • 2 c sugar
  • 2 tsp pure vanilla extract
  • 4 large eggs
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 c milk
  • 2/3 c strawberry jam
  • 1 pound decimated unsweetened coconut  (It is the white fleshy part of the coconut, which is processed into smaller shreds or flakes.  After being cut or grounded into granules and/or slices, the coconut pieces are dried to remove maximum moisture from them.  Available at most supermarkets.) (You can run some in a food processor a day or two before and let it dry.)

Directions:

  1. Preheat oven to 325°.
  2. Butter two 9-by-13-inch baking pans.
  3. Line bottoms with parchment.
  4. Butter parchment.
  5. Dust with flour; tap out excess; set pans aside.
  6. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 3 minutes.
  7. Add vanilla and eggs, one at a time; beat until incorporated.
  8. Sift together flour, baking powder, and salt.
  9. Add to egg mixture in three additions, alternating with the milk and beginning and ending with the flour mixture.
  10. Divide batter between prepared pans.
  11. Place in oven.
  12. Bake until a cake tester inserted into middles comes out clean, about 30 minutes.
  13. Cool slightly on wire racks.
  14. Remove from pans. Turn out cakes onto racks; cool completely.
  15. Spread one of the cooled cakes with the jam.
  16. Place other cake on top.
  17. Using a serrated knife, trim edges of sandwiched cakes.
  18. Cut into 24 two-inch squares.
  19. Place the coconut in a medium bowl; set aside.
  20. Place the bowl of chocolate icing over a saucepan filled with 2 inches of gently simmering water.
  21. Place a jam-filled cake square in the bowl of chocolate icing; using forks to turn the square, coat all sides.
  22. Allow excess icing to drip off.
  23. Transfer square to bowl of coconut.
  24. Using clean forks to turn square, coat it with coconut.
  25. Transfer coated square to wire rack to stand until coating has set, about 15 minutes.
  26. Continue until all squares have been coated.

Serves:  24

Source:  Taste of Australia VPWL December 2014

 

Puff Pastry Fruit Tarts with Ricotta Cream Filling

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This filling is really good – but a bit of work.   For quick-and-easy just mix some sugar and a little milk into cream cheese.  Once filled they should stay crisp for about 2 hours, and they should be kept cold.

Filling Ingredients:

  • 1 1/2 c whole milk ricotta cheese, strained
  • 1/2 c heavy cream
  • 3/4 c powdered sugar, divided
  • 6 oz cream cheese, softened
  • 1/2 tsp vanilla extract

Filling Directions:

  1. Strain the ricotta – simply place it on several layers of paper towels then wrap and flatten and press to extract some of the
    excess liquid.
  2. Whip heavy cream in a medium mixing bowl using an electric hand mixer set on high speed until soft peaks form.
  3. Add 1/4 cup of powdered sugar.
  4. Whip until stiff peaks form.
  5. Set aside.
  6. In a separate medium mixing bowl whip cream cheese until fluffy, about 1 minute on high speed.
  7. Add remaining 1/2 cup powdered sugar and vanilla.
  8. Mix until combine.
  9. Add ricotta.
  10. Whip until fluffy, about 1 minute longer.
  11. Fold in whipped cream mixture.
  12. Cover and chill through.
  13. Keep chilled until ready to serve pastries (use within the day for best results).

Pastry Ingredients:

  • 2 sheets frozen puff pastry (17.3 oz total)
  • 1 large egg mixed with 1 Tbsp water
  • 1 1/2 Tab granulated sugar

Pastry Directions:

  1. Thaw puff pastry about 20 – 30 minutes (it should still be cold, don’t thaw entirely through it should hold a fairly stiff shape).
  2. Preheat oven to 400° about halfway through thawing puff pastry.
  3. Unfold dough then cut each sheet into 9 squares.
  4. Use the folds as a guide cutting those into strips, then from there each strip the into thirds.
  5. Without cutting all the way through the dough, cut a square inside of each pastry square, coming about 1/2-inch from the edge on all sides.
  6. Transfer pastries to two 18 by 13-inch baking sheets lined with silicone baking mats or parchment paper, spacing them at least 1 1/2-inches apart.
  7. Transfer one baking sheet of pastries to refrigerator to keep cold.
  8. Brush remaining sheet of puff pastries with egg mixture and sprinkle with sugar.
  9. Bake 10 – 15 minutes until well puffed and golden brown.
  10. Remove from oven and immediately (and gently),  follow square previously cut and cut once more using a sharp knife so the pastry will collapse in the center while it’s still warm.
  11. Repeat process with second chilled sheet of pastries.
  12. Let pastries cool on a wire rack.

Fruit toppings:

Fresh blueberries, raspberries or strawberries, fruit in season
Fresh mint, for garnish (optional)

To assemble pastries:

  1. Transfer filling to a piping bag fitted with a star or round tip.
  2. Pipe filling into puff pastry squares just before serving.
  3. Top with fresh fruit and mint.

Serves: 18

Source:  Cooking Classy

Mini Puff Pastry Tartlets

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Sometimes, big desserts are just too much…so  these easy-to-make, individually-sized cheesecakes with a puff pastry crust. give you just  bite of sweet.  Or, imagine a tray of tartlets with strawberry, kiwi, orange, cherry, crushed toffy, or…or…or.

Ingredients:

  • 1/2 of a 17.3-ounce package puff pastry sheets(1 sheet), thawed
  • 1 egg, beaten
  • 3/4 c cream cheese, softened
  • 3 Tab powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 c thawed frozen whipped topping
  • 36 fresh raspberries or mini semi-sweet chocolate pieces

Directions: 

  1. Heat the oven to 375°.
  2. Unfold the pastry sheet on a lightly floured surface.
  3. Roll the pastry sheet into an 18×9 inch rectangle.
  4. Cut into 18 (3-inch) squares.
  5. Press the pastry squares into 18 muffin-pan cups.
  6. Brush the edges of the pastries with the egg.
  7. Prick the centers of the pastries with a fork.
  8. Bake for 10 minutes or until the pastries are golden brown.
  9. Using the back of a spoon, press down the centers of the hot pastries to make an indentation.
  10. Let the pastries cool in the pans on wire racks for 5 minutes.
  11. Remove the tartlet shells from the pans and let cool completely on wire racks.
  12. Beat the cream cheese in a medium bowl with an electric mixer on medium speed until smooth.
  13. Beat in the confectioners’ sugar and vanilla extract.
  14. Fold in the whipped topping.
  15. Spoon about 1 tablespoon cream cheese mixture into each tartlet shells.
  16. Refrigerate for 10 minutes or until the filling is firm.
  17. Top each pastry with 2 raspberries or a few chocolate chips.
  18. Sprinkle with additional confectioners’ sugar, if desired.

Serves: 18

Source:  Pepperidge Farms

Tiramisu

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This is a traditional make-it-from-scratch recipe.  Be sure to get the crisp lady fingers, not the cakey ones.

Ingredients:

  • 8 large egg yolks
  • 1 c sugar
  • 1 c whole milk
  • Four 8-ounce containers mascarpone cheese, at room temperature
  • 1 1/2 c espresso or strong coffee, at room temperature
  • 1/2 c brandy or cognac
  • 32 to 34 crisp Italian ladyfingers (savoiardi)
  • 1/4 c Dutch-process cocoa powder
  • Bittersweet chocolate, for shaving

Directions:

  1. Line an 8-inch-square baking dish with plastic wrap, leaving a 3-inch overhang on all sides.
  2. Fill a large bowl with ice water.
  3. Make the custard: Whisk the egg yolks and sugar in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) until the sugar dissolves.
  4. Slowly whisk in the milk and cook, whisking constantly, until the custard is light and foamy, about 10 minutes (a thermometer inserted into the mixture should register 170°).
  5. Remove the bowl from the saucepan and set in the bowl of ice water.
  6. Whisk until the custard is cool, about 1 minute. Put the mascarpone in a large bowl. Fold the custard into the mascarpone with a rubber spatula until almost combined, then whisk until just smooth (do not overmix or the custard will be grainy).
  7. Combine the espresso and brandy in a shallow bowl. One at a time, dip the ladyfingers in the espresso mixture until soaked but not soggy; arrange 2 rows of about 5 biscuits each in the baking dish. Spread one-third of the mascarpone custard over the ladyfingers. Repeat with a second layer of espresso-dipped ladyfingers, arranging them in the opposite direction. Top with another one-third of the custard. Repeat with the remaining ladyfingers, alternating directions. Spread the remaining custard on top and dust with the cocoa powder. Cover with plastic wrap; refrigerate at least 4 hours, or overnight.
  8. Invert a plate on top of the tiramisu, then flip the tiramisu with the plate. Remove the baking dish and plastic wrap. Invert a serving plate on top of the tiramisu and flip again so it is cocoa-side up. Remove the remaining plastic wrap. Shave curls of chocolate on top with a vegetable peeler.

Source:  A Tasty Tour of Italy – VPWL April 2015

Pavlova 

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Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light inside, usually topped with fruit and whipped cream. The dessert is believed to have been created in honor of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years.  A little “fussy” to make, it is a very impressive presentation.

Ingredients:

  • 6 large egg whites
  • 1 1/4 c (superfine (castor) sugar
  • 1/2 tsp pure vanilla extract
  • 1 1/3 tsp white vinegar
  • 2/3 Tab cornstarch (corn flour)

Topping:

  • 1 c heavy whipping cream
  • 1 1/2 Tab granulated white sugar (or to taste)
  • 1/2 tsp pure vanilla extract
  • Fresh fruit – strawberries, raspberries, blackberries, or other fruit of your choice

Directions:

  1. Preheat oven to 250°.
  2. Place rack in center of oven.
  3. Line a baking sheet with parchment paper.
  4. Draw a 10 4” circles on the paper. They do not have to be perfect
  5. Turn the parchment paper over so the circle is on the reverse side.
  6. In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium speed until they hold soft peaks.
  7. Start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks. (Test to see if the sugar is fully dissolved by rubbing a
    little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers).
  8. Beat in the vanilla extract.
  9. Sprinkle the vinegar and cornstarch over the top of the meringue.
  10. With a rubber spatula, gently fold in.
  11. Spread the meringue inside the circles drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)
  12. Bake for 60 to 75 minutes or until the outside is dry and is a very pale cream color.
  13. Turn the oven off.
  14. Leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.) The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.
  15. Just before serving gently place the meringue onto a serving plate.
  16. Put a generous serving of the whipped cream in the center of each serving.
  17. Top with the berries.

Serves:  10

Source:  A Visit to Provence – VPWL February 2015

Pina Colada Ice Cream with Fruit Skewers

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For a more “adult” version, add 2 Tablespoons of dark rum to the pineapple.

Ingredients:

  • 2 cans (15 oz.) cream of coconut (found in the alcohol mixer or “ethnic” sections of the grocery store)
  • 2 c unsweetened coconut milk
  • 1 c whole milk
  • ¼ c pineapple juice
  • 2 c coconut flakes, sweetened or unsweetened, plus 1/2 cup for garnish, if desired
  • 2 1/2 c finely chopped fresh pineapple (or canned crushed pineapple, or puree the fresh pineapple in a blender))

Directions:

  1. Combine cream of coconut, coconut milk, whole milk and pineapple juice in a large mixing bowl.
  2. Add coconut flakes and stir to combine.
  3. Pour into ice cream maker and freeze according to the manufacturer’s instructions.
  4. When mixture is about 5 minutes from finishing, add pineapple.
  5. Freeze in airtight container for at least 3-4 hours, preferably overnight, for best results.
  6. Top with toasted coconut flakes, if desired. (To toast coconut flakes: Preheat oven to 325°. Place coconut flakes evenly over a baking sheet lined with parchment paper in the oven for approximately 15-20 minutes. Every 5-7 minutes, check on the coconut and toss. Careful not to burn the flakes. Once evenly golden, remove from oven and set aside to cool.)

Fruit skewers

Create enough fruit skewers for one each in your party from seasonal fruit with the Mexican flag (red, white, green) in mind.  Recommendations include pineapple, white peaches or white nectarines (white), strawberries or red grapes for red and green grapes or kiwi for green.

Serves:   8

Source:  Villa Park Women’s League:  Exploring the Fresh Tastes of Mexico