Young Coconut Ice Cream

Materials:

100 ml coconut water

700 ml fresh milk

pink dye

1 tablespoon cornstarch, dissolved in a little water

3 egg yolks, beaten

200 g young coconut meat, rake smooth

100 ml heavy cream



Method: 

1. Mix the coconut water and milk. Stir well. 
2. Give a few drops of pink coloring, stir well. Jerangkan over low heat while stirring until hot. 
3. Pour the cornstarch solution, stirring until thick and boiling. 
4. Take a little dough, stir the egg yolks. Pour back into the batter. Cook until boiling. Remove and stir until the steam is lost and becomes warm. 
5. Add coconut cream and stir well. Pour into a container. 
6. Store in freezer until half frozen. Remove and stir well. 
7. Store back in the freezer until frozen. 
8. Spoon in serving glasses. Serve cold.