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Essential Korean cooking — foundations, banchan, kimchi, soups
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Pure almond — frangipane, amaretti, cherry pie enhancement
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Essential Korean cooking — foundations, banchan, kimchi, soups
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Pure almond — frangipane, amaretti, cherry pie enhancement
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Comine coconut milk, sugar, and almond extract. Stir mixture until the sugar is mostly absorbed into the milk mixture. Then add in the corn syrup and heavy whipping cream. Mix all ingredients well.
A blender also works very well for this. Place mixture in an ice-cream maker until solid.
Serve after the ic cream has been in the freezer for 4 hours.
Then top with sliced almonds and coconut meat and serve.