The weather has been really hot recently, so hot that even the fan seems to be blowing hot air. The kids are restless. Who can blame them? I’ve been treating heat rashes off and on since the harmattan ended This weather is seriously adding to the stress of Nigerians. Most times, I can’t help but think that the only good thing to come out of it is the fact that washed clothes dry quickly. I don’t know how you’re coping with the heat but I devised two sweet ways of dealing with it. The first is praying for an expectant mother. You see, I have been in their situation. I know that they’re feeling double of what I’m feeling right now. So, I ask God to give them the strength to carry on despite the draining heat. My second way of dealing with this heat is to make ice cream. Having something deliciously cold to enjoy makes me and my family happy.
Today’s recipe is not just healthy, it’s mind-blowingly delicious too. Best part? This ice cream was made without heavy cream or an ice cream maker. It was prepared with fruits and a blender. That means anyone can make this treat.
Today’s coconut and pineapple ice cream is a variation of Stella Zone’s recipe. Before we delve into the process, let me quickly mention that two coconuts are needed for this recipe. While the coconut meat from the first will be extracted and blended with the pineapple, the second can either be used to make coconut milk or coconut flakes, if you already have the milk. Another thing that must be mentioned is that this ice cream can be modified to suit your taste. This recipe has a more coconutty flavour. But you can easily add more pineapple if you want more of that flavour. Lastly, maple syrup is not the only sweetener that works with this ice cream. Date syrup, honey or even sugar can be used.
Ingredients
Pineapple
2 Coconuts
Lemon
Two Tablespoons of Maple Syrup
Method of Preparation
Rinse, peel and cut the pineapples into small pieces. Break the coconuts open and, save their water.
Extract the coconut meat from the first coconut. Peel off the brown layer then cut the coconut meat into small pieces; this will help it to freeze fast. Put the pineapple and the coconut in the freezer for at least four hours. While it’s freezing, break the second coconut (if you’re using it) and remove the meat from the shell. Cut it into bits, blend it and extract the coconut milk, if that’s what you need. Put the coconut milk in the freezer as well. Alternatively, grate the coconut meat and toast it on the stovetop or in the oven. When it’s ready, set it aside for later use. Rinse the lemon and slice it into two. Extract the juice and set it aside for later use.
When four hours is up, take the coconut, the pineapple and the coconut milk out of the freezer. Now, pour all the ingredients into a clean blender. Blend smoothly. Taste the blended puree and if you want to sweeten it a bit more, then, add a little more maple syrup or date syrup. Blend a bit more and transfer the ice cream mix into a sizeable container. Freeze for four to six hours and serve.
That’s how to make a perfectly healthy, delicious ice cream with a blender and a few ingredients. Easy right? Why not make it for your family? They will love this healthy treat.
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