|
Prep Time: 10 minutes
Chilling Time: 1 hr
Freezing Time: 20 minutes
Ripening Time: 1 hr
Yield: 1 quart
|
We lightened up this popular Bahamian treat by substituting
yogurt for the cream that’s customarily used.
Ingredients
1 14-ounce (400g) can reduced fat coconut milk
3/4 cup (180mL) honey or maple syrup
2 tsp (6g) powdered agar
20 ounces (560g) plain, nonfat yogurt or vanilla soy yogurt
1 tsp (5mL) vanilla extract
(omit if using vanilla soy yogurt)
1 Tbsp (15mL) coconut rum (optional)
1/3 cup (30g) shredded coconut
Directions
Combine coconut milk, honey and agar in a medium saucepan. Cook over
low heat stirring frequently until mixture thickens, about 5 minutes. Remove from heat. Stir
in yogurt, vanilla, rum and coconut. Refrigerate until well-chilled, at least 1 hour.
Freeze mixture in an ice cream maker according to manufacturer’s
instructions. Let glacé ripen in freezer 1 hour before serving.
Copyright © 2002 Healthnotes, Inc. All rights
reserved. www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of
Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires December 2003.