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gk 廚房創作。素食姐弟品嘗…..至愛之選。Created in the gk Kitchen. Tasted by the Vegan Sibs.
芋頭椰子雪糕餅
材料:
芋頭 300克
椰子肉 500 克
龍舌草蜜 3-4 湯匙
喜馬拉雅鹽 少許
雜果仁 (壓碎)1手掌
做法:
1. 將所有材料,除了果仁,全部放入攪拌機攪至幼滑。放一旁。
2. 在蛋糕或果凍模底下放入少許碎果仁。
3. 再將芋頭椰子漿倒入模內。放入冰格內冰三小時或過夜。
4. 倒出來5分鐘後便可享用。
Taro coconut ice cream cake
Ingredients:
Taro 300g
Coconut meat 500g
Agave syrup 3-4 tbs
Himalaya salt A pinch
Mixed nuts (crushed) A handful
Instructions:
1. Put all ingredients, except the nuts, into a blender and blend until smooth and creamy. Put aside.
2. Sprinkle over bottoms of small cake or jelly molds with mixed nuts.
3. Pour taro mixture over nuts. Put into freezer for 3 hours or overnight to set.
4. Pop out ice cream cakes. Let sit for 5 minutes and enjoy.
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