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BETH’S COCONUT ICE CREAM BASKETS WITH HOMEMADE STRAWBERRY SAUCE
Makes 6 Baskets in a large 6-well muffin tin (or 12 in a standard muffin tin)
Ingredients:
3 egg whites
pinch of salt
14 oz (396 g) sweetened coconut
½ (2.5 ml) tsp almond extract
1 tbsp (7.5 g) All Purpose flour
Vanilla Ice Cream
METHOD:
Add egg whites and salt to an electric mixer, beat until fluffy, and soft peaks form. Fold in coconut and flour. Press dough into a non-stick muffin tin, on the bottom and up the sides in a thin ¼” layer. Bake at 350 for 20 mins until sides and tops turn golden brown. Bottoms will remain white.
Allow to cool.
STRAWBERRY SAUCE
16 oz (452 g) strawberries
zest of 1 lemon
¼ cup (60 ml) fresh lemon juice
¼ (60 ml) cup water
1 tbsp (12.5 g) sugar
METHOD:
Combine all ingredients in a large saucepan. Heat on medium high heat until it boils, lower to a simmer. Continue to cook until strawberries break down and become a sauce.
Allow to cool, and keep refrigerated until ready to serve.
To serve place 1 basket on a plate, fill with a scoop of ice cream and top with strawberry sauce.
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Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tips! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
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