serves
3-4
prep
10 minutes
difficulty
Easy
serves
3-4
people
preparation
10
minutes
difficulty
Easy
level
If you’re using coconut cream from a tin, you’ll need to refrigerate it overnight so the cream separates from the water.
Ingredients
- 1 litre full–cream coconut cream, refrigerated in the tin or carton overnight
- 60 ml (¼ cup) pure maple syrup
- 100 g Japanese black sesame paste
- ⅛ tsp salt
- ⅛ tsp vanilla bean paste
- toasted almonds, walnuts and coconut flakes, to serve
This recipe needs to be started 1 day in advance.
Freezing time: 6 hours
Instructions
- Remove the chilled coconut cream from the refrigerator and open without shaking or agitating the can or carton. Scoop off the solid coconut cream from the top and discard the water (or reserve for another use). You will need 420 g solid cream.
- Combine the chilled coconut cream, maple syrup, black sesame paste, salt and vanilla paste in a high-speed blender for 1 minute or until smooth and creamy.
- Pour into a freezer-safe container and smooth the surface with a spatula. Cover and freeze for 1 hour, stirring with a spatula every 20 minutes or wait for 1 hour and blitz in the blender. Return to the freezer and repeat in another hour, then freeze for 3–4 hours or until firm. Scoop and serve with your choice of toppings.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
If you’re using coconut cream from a tin, you’ll need to refrigerate it overnight so the cream separates from the water.
