Hmm… the right thing would be com? This flavor was completely stolen from that note of the Palate: Mil Frutas brings an unprecedented flavor to SP a few weeks ago. It’s one of those ideas: How did I not think of this before?
It was an opportunity to play again with coconut milk, my eternal favorite. karma. Not to mention that coconut and white chocolate go together very well, as well as being a great combination. normalthat is, my my guinea pigs Diners wouldn’t look too crooked.
I really liked the combination, however, for more sensitive palates it may be classified as too sweet. And it really is very sweet, but tasty in the same proportion.
Probably, to reduce the sweetness, the solution would be not to add all the brigadeiro, half of the recipe would be interesting. During execution I considered doing this, but between leaving half the recipe out and including everything, I opted for everything.
Well, whoever ate it really liked it! So, everything is fine. 😀 Very random comment: it’s been a while since I used a bottle cap opener! Very nostalgic, I grew up opening glass soda bottles with these caps. Food moves us, right people? 🙂
Coconut and White Brigadeiro Ice Cream
Makes: 1 L
Ingredients: WHITE BRIGADEIRO
Ingredients: ICE CREAM
- 200 mL whole coconut milk (20% fat)
- 150 mL leite integral (or skimmed)
- 300 g fresh/pasteurized cream (has more than 35% fat | used: 40% fat)
- 70 g grated coconut (dry and unsweetened)
- 150 g crystal Sugar
- 1 soup spoon liquid glucose (transparent)
1 cup: 250mL | 1 tablespoon: 15mL.
MODE: WHITE BRIGADEIRO
- In a pan, place all the ingredients and place over low heat. For the chocolate, I suggest you add the 180g (one bar) first, the remaining 70g can be added little by little to adjust to your taste.
- Stir constantly, at first it will be very liquid and as it cooks it will become more consistent. When the first signs of consistency appear, try and add more white chocolate to adjust the taste.
- The brigadeiro is not meant to be at brigadeiro point, that is, it should not reach the point when it comes off the pan. It needs to be softer, as it will not be rolled and will remain in the freezer. This way, it will be pasty and not hard. Cooking time varies between 10-15 minutes.
- Let cool completely at room temperature.
Mode: BASIC
- In a pan, combine the coconut milk, milk, cream, crystal sugar, liquid glucose and grated coconut. Mix well with a whisk to dissolve the sugar and homogenize the cream, place over low heat and let it boil for 5-10 minutes, then remove from heat. Set aside, let it cool.
- Afterwards, you will need to blend this mixture in a blender or hand mixer to make everything homogeneous. If you want larger pieces of grated coconut, I suggest you sift it before blending and then add the coconut again. But if you want smaller pieces, beat everything together. Beat for 5-7 minutes in either case.
- Place in the fridge and let it cool completely before putting it in the ice cream maker or refrigerating it in the freezer.
Mode: ASSEMBLY
- After the coconut ice cream base was ready, I mean it became ice cream, both via the ice cream maker and the shuttle. When transferring to the final storage container, alternate the ice cream mixture with the brigadeiro, making layers. It is at this point that you define the amount of brigadeiro that should be added to the final ice cream.
- Stir just enough to mix the two flavors, the more you stir, the more incorporated they will be. And the brigadeiro really needs to be cold. Otherwise, the ice cream will melt.
