Coconut with lime

Ingredients for Coconut with lime

Instructions for Coconut with lime

To prepare the Coconut with lime recipe, please follow these instructions:

Whip egg yolks with salt, pepper and half of the sugar. Bring the coconut milk to the boil with glue shale, coconut sprouts and 1/3 spoon vanilla. Pour it over the egg bubbles while stirring. Pour the mixture back into the pan and warm up until the egg blemishes alloy - without the mixture boiling. Scrape the vanilla grains into the cream. Throw away the bark or wash it dry and place it in the sugar bowl. Pour the cream into a bowl and chill it off.

Whip the cream for light whipped cream. Whip egg whites, lime juice and the rest of the sugar as under banana soufflé.

Stir malibu in the cold coconut cream, stir in the whipped cream and gently turn in. Turn the pinch egg whites into the oven, pour the mixture into a mold and freezer. Place it in a freezer for 3-4 hours or until it is firm.

tips:
You can buy coconut milk on canned or make your own coconut milk:

200 g reef coconut (preferably fresh) 4-5 dl boiling water

Bring the coconut milk into a bowl. Boil the water and pour it over the coconut flour. Let it cool a little and then knead the mixture thoroughly. Pour the contents of the bowl through a sieve. Pressure and coconut milk are ready for use. Repeat the process once or twice. First team coconut milk is most intriguing.