Helado vegano de coco
Adaptado de Small Victories, de Julia Turchen. Esta receta es, sin duda, uno de mis helados favoritos, y prácticamente cualquier persona con problemas alimentarios puede tomarlo. Es fácil de preparar, delicioso y no hace falta una heladera: solo un par de cubiteras vacías, un congelador y algunos ingredientes de despensa que probablemente ya tengas. Combina muy bien con nuestra salsa de chocolate aprobada por LFE.
Ingredientes
- 1 can (14 ounces) coconut milk
- 1 can (5.4 ounces) coconut cream
- 3 tablespoons maple syrup
- 1 teaspoon vanilla
- 2 pinches of salt
- 2 pinches nutmeg
Preparación
- 1
Mix everything together in a medium-sized bowl. I like to do this in my big measuring cup since it is easier to pour from. It might take a little mushing to get the coconut cream and milk incorporated.
- 2
Pour into ice cube trays and let freeze overnight or for at least 4 hours. When frozen solid, dump them into a food processor. If the ice cubes don’t pop right out, I find that running a fork around one edge of each cube helps to nudge them free. Pulse until cubes are broken into smaller pieces and then process for about 2 minutes, scraping edges a few times until it becomes smooth and creamy. If there are big chunks that won’t break into pieces, let the mixture sit for a minute or two to soften and then keep processing.
- 3
Serve immediately or scoop into a glass jar and freeze for up to one week. If you are freezing it will need to sit for a few minutes until it becomes soft enough to scoop.
Cocínala con la receta original
Esta receta es de goodlfe.com. En su web tienes las fotos, las notas y los consejos del autor: es el mejor sitio para cocinarla.
Ver la receta en goodlfe.com