Coconut sauce for ice cream
Votes: 5
Time: 10 min.
Complexity: easily
Complexity: easily
Coconut sauce for ice cream - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 1/4 cups coconut milk
- 2 tbsp. l. dark brown sugar
- 6 mint leaves
- 1/8 tsp cayenne pepper
- 1/8 tsp fine salt
- Ice cream or sorbet
- Unsalted pistachios, for sprinkling
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Recipes with similar ingredients: coconut milk, brown sugar, mint, ground cayenne pepper, ice cream, sorbet, pistachios
Cooking the dish according to the recipe:
- Combine coconut milk, brown sugar, mint, cayenne pepper and salt in a blender and blend until smooth.
- Place ice cream in bowls, drizzle with coconut sauce and sprinkle with chopped pistachios.
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