Published via Ecency

A pretty hectic day, and I’ve been shuffling things around to fit one thing and another, etc. I was pleased I was able to experiment earlier this evening to share here in #fungifriday by @ewkaw: a lovely ice cream dessert complemented with a sweet/candied honey mushroom. I have always loved ice cream, especially in this hot weather, but I hardly find anything healthy in the shops. But today, I found my favourite.

As usual, I love to experiment with recipes, and this is what I came up with today. I am really pleased with the taste, it is also healthy and made with simple ingredients.

🍨 Coconut Ice Cream with Crispy Candied Honey Mushrooms

🥥Coconut Ice Cream
Ingredients:

250g fresh coconut meat
800 ml coconut milk (2 cans)
80g honey
Pinch of salt
1 tsp vanilla (optional)

Method:

Grate the coconut and save the shells for serving.

Add coconut milk. coconut cream, honey, and salt

Blend to extract all coconut milk from the flesh.

Strain for a smoother texture (save the coconut flesh) or leave them as is.

Squeeze through muslin or organza to get the rest of the milk.

It should be like this, very creamy.

Chill fully, then churn or freeze (stirring occasionally).

Optional:

Roast the coconut flesh until brown, it makes a great topping.

🍄 Crispy Honey Mushroom Topping

Ingredients:

Dried pre-fried honey mushrooms (I dried these at 70°C, so basically heat-treated)

1 tbsp sugar + 1 tbsp water (adjust depending on amount of mushrooms; basically 1:1 sugar to water)

Pinch of salt

Optional: cinnamon or other spices

Method:

Mix sugar, water and cinnamon.

Heat gently until the sugar dissolves.

Toss dried honey mushrooms lightly in the syrup (don’t soak them).

Air fry at 60°C for 6 to 8 minutes, shaking halfway through. (for oven, 120°C for 10 to 25 minutes (checking and shaking regularly so they crisp evenly)