The new way cooking recipe Simple Kabocha and Coconut Tofu Icecream with 10 ingredients and 6 stages of easy cooking, which is bouncy delicious.
Without fail recipe ultimate Simple Kabocha and Coconut Tofu Icecream easy, delicious, practical.
How are you my mother, now you get prepare recipe Simple Kabocha and Coconut Tofu Icecream with 10 ingredients and 6 steps. Next this is how to cook, please pay attention carefully.
In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 10 ingredients and 6 stages of easy cooking Simple Kabocha and Coconut Tofu Icecream.
Ingredients all Simple Kabocha and Coconut Tofu Icecream
Prepare 1 packages : Silken or firm tofu.
Prepare : Kabocha Ice Cream.
Prepare 200 grams : net weight Kabocha squash.
Needed 100 ml : ★Soy milk.
Needed 100 ml : ★Condensed Milk.
Prepare 1 : to preference Chopped walnuts.
Needed : Coconut Ice Cream.
Needed 100 ml : ☆Coconut milk.
Prepare 100 ml : ☆Condensed Milk.
Prepare 1 : to preference Minced dried fruit (I recommend dried mango).
If all raw materials Simple Kabocha and Coconut Tofu Icecream it’s ready, We’re going into the cooking stage. Below is how to preparing with fast.
Process Cooking Simple Kabocha and Coconut Tofu Icecream
Wrap the tofu in paper towels, and put a plate or the equivalent to drain the water. Or microwave for 3 minutes to cut the water (Shown in the photo is firm tofu)..
For Kabocha Ice Cream: Microwave the kabocha squash to soften, and mix ★ together with half of the tofu with a hand mixer until smooth..
For Coconut Ice Cream: Add the remaining half of the tofu, and mix together with ☆ with a mixer or food processor until smooth..
Transfer into separate bowls, add the roasted walnuts to the kabocha mixture, and mix in. Mix in dry mango to the coconut mixture..
Chill both in the freezer, take it out once it has mostly solidified, give it a quick whirl in a food processor to whip air into it, and you're done..
If you don't have a food processor, then freeze for about an hour, and mix with a spoon once the edges start to solidify. It is good to microwave for 30 seconds before eating..
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