Coconut-Piloncillo Ice Cream with Coconut Tortilla Chips and Fruit Salsa Recipe

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Coconut-Piloncillo Ice Cream with Coconut Tortilla Chips and Fruit Salsa
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Ingredients
13
Count
Nutrition
431
Calories
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Ingredients:

Directions:

  1. For ice cream: Combine first 3 ingredients in heavy large saucepan. Scrape in seeds from vanilla bean halves; add bean. Bring to simmer over medium heat, stirring until piloncillo dissolves. Remove from heat. Cover and steep 30 minutes.
  2. Whisk egg yolks in large bowl. Gradually whisk in coconut milk mixture. Return to same saucepan. Stir over medium-low heat until slightly thickened and thermometer registers 160°F, about 4 minutes. Cool custard 1 hour, then chill at least 2 hours or cover and chill up to 1 day.
  3. Whisk rum into custard. Remove vanilla bean halves. Process custard in ice cream maker according to manufacturer’s instructions. Transfer to container. Cover and freeze at least 6 hours and up to 2 days (ice cream will not get very hard).
  4. For chips and salsa: Preheat oven to 375°F. Line baking sheet with parchment paper. Using small plate as guide, cut out 6-inch round from each tortilla. Cut each round into 6 triangles. Reassemble into rounds on prepared sheet.
  5. Grind coconut and 1 teaspoon sugar in processor. Beat egg white in small bowl until foamy. Brush some egg white all over each reassembled tortilla. Sprinkle each evenly with 2 teaspoons sugar, then 2 tablespoons ground coconut mixture.
  6. Bake tortillas until crisp and topping is golden, about 20 minutes. Cool. Break triangles apart. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
  7. Working with 1 mango at a time, stand mango on its side. Cut off rounded cheek from each side of pit. Using vegetable peeler, remove skin from cheeks and rest of mango. Cut all mango flesh into small dice. Place in medium bowl. Add berries, mint, and 2 tablespoons sugar; toss gently to blend salsa. Use immediately or cover and refrigerate up to 2 hours.
  8. Scoop ice cream into center of shallow bowls. Top or surround ice cream scoops with fruit salsa. Garnish with coconut chips and serve.
  9. * Available at many supermarkets and at Indian, Southeast Asian, and Latin markets.
  10. ** Mexican raw sugar shaped into hard cones (smaller chunks are sometimes labeled panocha); sold at Latin markets.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 431 Kcal (1805 kJ)
Calories from fat 239 Kcal
% Daily Value*
Total Fat 26.56g 41%
Cholesterol 69.75mg 23%
Sodium 69.7mg 3%
Potassium 464.49mg 10%
Total Carbs 42.11g 14%
Sugars 33.33g 133%
Dietary Fiber 4.36g 17%
Protein 5.93g 12%
Vitamin C 46.1mg 77%
Vitamin A 0.1mg 3%
Iron 13.5mg 75%
Calcium 42.6mg 4%
Amount Per 100 g
Calories 174.03 Kcal (729 kJ)
Calories from fat 96.5 Kcal
% Daily Value*
Total Fat 10.72g 41%
Cholesterol 28.16mg 23%
Sodium 28.14mg 3%
Potassium 187.55mg 10%
Total Carbs 17g 14%
Sugars 13.46g 133%
Dietary Fiber 1.76g 17%
Protein 2.39g 12%
Vitamin C 18.6mg 77%
Iron 5.4mg 75%
Calcium 17.2mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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