young coconut ice cream

Materials are in need
100 ml of coconut water
700 ml fresh milk
pink dye
1 tablespoon cornstarch, dissolved in a little water
3 egg yolks, beaten
200 g of coconut meat, rake smooth
100 ml heavy cream


How to make:
Combine water and coconut milk. Stir well.
Give a few drops of pink coloring and stir well. Jerangkan over low heat while stirring until hot.
Pour the cornstarch solution, stir and boil until thick.
Take a little dough, stir the egg yolks. Pour back into the batter. Cook until boiling. Remove and stir until the steam is lost and becomes warm.
Add coconut cream and stir well. Pour into a container.
Store in freezer until half frozen. Remove and stir well.
Keep back in the freezer until frozen.
Sendoki in serving glasses. Serve cold.
For 6 cups of your family