Recipe Coconut Ice and Kulfi

This recipe is for all of those, like me, who spend ages looking in the freezer cabinets and fridges of health food shops hoping to find a frozen desert without sugar. One day I got so frustrated that I decided to invent my own. Here is the result. 

Coconut Ice

Ingredients:

100gms of creamed coconut (half a block)
2/3 tablespoons boiling water
3 tablespoons of natural yoghurt
2 tablespoons of soya milk

Method

First put the coconut block into a bowl and break it up with a fork. Add the boiling water one spoon at a time mixing well with the fork between each spoonfull. Stir in the yoghurt and soya milk and keep mixing until there are no lumps and it is creamy.

Put into an ice cube tray (makes approx 12 cubes) and freeze. I always keep some back to eat the same day. When turned out it is very solid and can be eaten as a lolly. However to eat with a spoon as a desert take it out of the freezer 1/2-1 hour before it is needed.

Kulfi 

This variation of the coconut ice has a similar flavour to the famous Indian ice cream.. Add to the mixture before freezing the following:

2 desertspoons of chopped nuts
2 desertspoons of chopped fresh tropical friut
4 crushed green cardamoms (remove the shell after crushing)
1 desrtspoon chopped sunflower seeds

Stir into the mixture and continue as for coconut ice.

In the picture above I had used a red plum which looked really colourful but did not taste as good as it looked. Mango, apricot, pineapple or kiwi are all good to eat on an anti-candida diet.

(Courtsey Nutritional Therapist Pamela Singh)