Ice cream! No ice cream maker required! This low-tech, easy to make cool treat will have you wowing guests in no time.
It’s as beautiful as it is delicious and is dead simple to prepare. I was feeling patriotic and made this on Canada Day before venturing out into the sweltering heat.
Was everyone else sweating through the weekend like they were in an ’80s jazzercise class?
I was one of the ten people that left their house on Sunday to venture into the heart of city. My friend Jessie and I were the only brave souls who dared bake on a patio on Elgin street, with only the shade of a flimsy umbrella to keep heat stroke at bay. The $5 bar rail and a pitcher of water kept us going.
What is it with Canada Day? I can’t remember a year when the weather really cooperated. It’s either raining or impossibly hot.
Sidebar: I want you all to know that I’m accepting new friends with cottages and pools from now until October. In exchange for your future hospitality, I can promise you some fantastic meals and divine drinks. Hit me up. In the immortal words of TuPac, I think this is a “Fair Exchange.”
You’ll need to keep a close eye on the coconut milk as its simmering down to1/2 cup. Make sure to stir it regularly to prevent it from boiling over. For me, it took about 20 minutes to reduce the full can of coconut milk down to 1/2 cup – timing might be different depending on your stovetop.
This recipe is a great way to use up any fresh strawberries if you went overboard at the Pick Your Own. I love seeing local strawberries at farmers’ markets and grocery stores these days. I buy a pint whenever I come across them – which means that I’m stockpiling them. If I’m worried about letting them turn to mush in my fridge, I’ll clean and hull them and pop them in a freezer bag to use in smoothies or jams in the dead of winter.
- 2 cups chopped strawberries
- 3 tbsp sugar
- 1 can coconut milk
- 1 can sweetened condensed milk
- 2 cups whipping cream
- ½ cup toasted coconut flakes
Combine strawberries and sugar in blender or food processor; liquefy. Turn out into a medium pot over medium heat and bring to a boil; reduce to low and simmer for 5-8 minutes, or until glossy and thick. Remove from heat and let cool to room temperature.
Meanwhile, bring coconut milk to a boil in a separate pot over medium heat; reduce to ½ cup, 15 to 20 minutes. Pour into a large mixing bowl and whisk in sweetened condensed milk; let cool to room temperature.
When ready to assemble, whip cream to stiff peaks. Fold one-third of cream into coconut milk mixture to lighten, then follow with the remainder of the cream; pour into a 6 to 8-cup-capacity serving dish. Spoon reserved strawberry mixture over and, using a spatula, gently fold in until marbled. Sprinkle coconut flakes over and freeze for 4 hours or until firm. Spoon or scoop into chilled bowls to serve.
Recipe adapted from: St. Onge, Christopher. "Strawberry & Coconut Semifreddo." Food & Drink. Summer 2017.