Posted February 24, 2019 06:24:49 Hawaiians are known for their love of desserts and kava drinks.
This Hawaiian dessert recipe combines a kava tea, coconut milk, coconut ice cream and coconut whipped cream to create a sweet and refreshing drink.
Hawaiians enjoy many Hawaiian desserts, but many of them come in a kavalai, a traditional form of coconut milk.
Kavalai is the Hawaiian word for coconut milk and kavalae means coconut cake.
These coconut coconut ice creams are perfect for making your own coconut milk ice cream.
Coconut ice cream is often served at Hawaiian festivals and parties.
Coconut milk ice creamer is also very popular at these parties.
The coconut ice milk is blended with other ingredients such as sugar, coconut water and other coconut milk ingredients to make a coconut icecream.
If you are looking for more delicious Hawaiian desserts to add to your cupboard, check out our Coconut Coconut Milk Ice Cream.
How to Make Coconut Coconut Ice Cream Ingredients: Coconut milk (Coconut) Coconut ice milk (Lemonade) Coconut cream (Pomegranate) 1 large egg 1 cup coconut milk 2 tablespoons sugar 1 teaspoon cinnamon 1 teaspoon vanilla 1 cup water (4 cups) coconut ice (2 cups) Coconut water (2 tablespoons) coconut juice (1/4 cup) Topping: 1 cup Pomegranates (pomegranated) 1 cup chopped coconut 1 tablespoon pomegranately seeds (optional) Directions: Preheat oven to 350 degrees F. Grease and line a baking sheet with parchment paper.
Combine the egg, coconut and water in a medium saucepan and bring to a boil.
Remove from heat and let cool.
In a medium bowl, whisk together the lemonade and coconut.
Whisk in the cinnamon, vanilla, and coconut water.
In another bowl, combine the pomegnates, coconut juice, pineapple and coconut and mix well.
In an ovenproof bowl, mix the pamegranate seeds and pomegans with the coconut milk mixture and beat well.
Spoon the mixture into an 8 inch springform pan.
Bake for 15 minutes.
Serve with toppings.
To make the coconut ice water, mix all ingredients except the coconut water in the bowl of a stand mixer or stand mixer fitted with a paddle attachment.
Beat until stiff peaks form.
Transfer to a small saucepan over medium heat.
Place in freezer for at least one hour, until thickened.
Once cooled, pour into chilled mason jars.
Store in the fridge until ready to use.
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