This refreshing Bahian frozen dessert combines exotic tropical flavors to create a delicious, icy treat perfect for hot summer days. It features the rich tastes of coconut milk and pineapple, embodying the essence of Brazilian Bahia cuisine.
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a bowl, combine the milk and shredded coconut. Let it sit for about 20 minutes to infuse.
In a separate bowl, beat the egg yolks, then add the cornstarch and mix until smooth.
Add the sugar and the milk-coconut mixture to the yolk mixture, stirring well to combine.
Pour the mixture into a saucepan and cook over low heat, stirring constantly until it thickens into a cream.
When the cream starts to pull away from the sides of the pan, remove from heat and allow it to cool.
Pour the cooled mixture into a glass container lightly moistened with cold milk, then place it in the freezer for about two hours or until it reaches an ice cream-like consistency.
Top with whipped cream and sprinkle with fresh or hydrated coconut.
Let the dessert cool slightly before freezing to prevent ice crystals and maintain a creamy texture.
Stir constantly while cooking the cream to avoid lumps or burning at the bottom of the pan.
How do I know when the cream is thick enough to remove from the heat?
The cream is ready when it thickens to a custard-like consistency and begins to pull away from the bottom and sides of the pan as you stir.
Can I substitute the cornstarch with another thickener?
Yes, you can use arrowroot powder or flour, but cornstarch gives the smoothest texture and best results for this dessert.
Can I make it without eggs for a lighter version?
The eggs are essential for the custard texture, but for an eggless version, you can increase the cornstarch slightly and use sweetened condensed milk for richness.
How long can I store leftovers?
Store any leftovers in an airtight container in the freezer for up to one week.
