Fried Coconut Ice Cream
10 servings
70 minutes
Fried ice cream with coconut is a dessert that combines a crispy golden crust and soft, melting ice cream inside. This unusual treat originated in Asia, where chefs transformed traditional ice cream into a warm contrasting masterpiece. Flakes and coconut shavings create a fragrant shell, while quick contact with hot oil gives the texture a crispy sophistication. The flavor is a play of opposites: warm and cold, sweet and creamy, enriched with coconut exoticism. This dish is served in pan-Asian restaurants, garnished with chocolate syrup or fruits. Fried ice cream is the perfect option to surprise guests and enjoy the contrasts of taste!
1
Make balls from ice cream.
- Ice cream: 500 g
2
Put them in the freezer for 20 minutes.
3
Grind the flakes into small crumbs (about the size of coconut shavings).
- Cornflakes: 160 g
4
Mix milk with egg.
- Milk: 100 ml
- Chicken egg: 2 pieces
5
Take the balls out of the freezer.
6
First coat each in coconut flakes, then in egg, and finally in breadcrumbs.
- Desiccated coconut: 100 g
- Chicken egg: 2 pieces
- Cornflakes: 160 g
7
Put the balls back in the freezer for 20-30 minutes.
8
Put the oil in a pot or fryer to heat up.
- Vegetable oil: 2 l
9
Take out the balls.
10
Put 1 ball into the pot (depending on the size of the pot).
- Ice cream: 500 g
11
Fry until golden brown.
- Ice cream: 500 g
12
Then serve each with a portion and decorate to taste.
- Chocolate syrup: to taste
