An easy to make crunchy coconut crust topped with all your favourite flavours of ice- cream.
Servings:1
cook time:10min
INGREDIENTS
For the coconut crust
2 cups dessicated coconut
4 tbsp butter
2 tbsp sugar
For the filling
6 to 8 scoops of ice-cream (Vanilla Ice-cream, Strawberry Ice-Cream, Chocolate Ice-Cream)
To serve
Strawberry Sauce, recipe below
For strawberry sauce
1 1/2 cups strawberry puree
1 1/2 cups water
5 tbsp sugar
2 tbsp cornflour, levelled
2 tsp lemon juice
a few drops of red food colour (optional)
PROCEDURE
For strawberry sauce
¤ Mix the strawberry purée, water, sugar and cornflour and boil until the mixture becomes thick.
¤ Cool and blend in a liquidiser.
¤ Add the lemon juice and food colour and mix well. Keep refrigerated till required.
¤ Adjust the sugar according to the sweetness of the strawberries.
For the coconut crust
¤ Roast the coconut and sugar in a broad pan over a slow flame till the coconut is golden brown in colour. Cool.
¤ Melt the butter and add it to the coconut mixture and mix well.
¤ Generously butter the bottom and sides of a 225 mm. (9") diameter pie plate.
¤ Sprinkle the coconut mixture and press it down with your palm.
¤ Chill until set.
How to proceed
¤ Top the coconut crust with scoops of ice-cream and spread it evenly.
¤ Allow it to set in the freezer for an hour approximately.
¤ Serve with strawberry sauce.
Variation:
¤ To make small individual pies, line the crust mixture in 6 small bowls and set.
¤ Then top with scoops of ice-cream and serve with any sauce of your choice.
Recipe taken from Yahoo! India Lifestyle
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