Lu Lolo Ais Krimi (taro And Coconut Ice Cream)
Lu Lolo Ais Krimi is a traditional Tuvaluan dessert that combines the flavors of taro and coconut in a creamy and refreshing ice cream. This recipe is a delightful treat that captures the essence of Tuvaluan cuisine.
Ingredients
- 2 cups taro, peeled and diced
- 1 can (14 oz) coconut milk
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- In a pot, bring the diced taro and coconut milk to a boil. Reduce heat and simmer for 10 minutes, or until the taro is tender.
- Remove from heat and let the mixture cool to room temperature.
- Transfer the cooled mixture to a blender and blend until smooth.
- Add sugar, vanilla extract, and salt to the blended mixture. Blend again until well combined.
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
- Transfer the churned ice cream to a container and freeze for at least 4-6 hours until firm.
- Scoop and serve the taro and coconut ice cream, garnished with shredded coconut if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 6 hours
- Cooking method
- Freezing
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Fat
- 15g
- Protein
- 3g
Supplies
Pot Blender Ice cream maker Container for freezing
Tools
Spoon Measuring cups and spoons
Serving suggestions
Serve the Lu Lolo Ais Krimi ice cream in chilled bowls for a refreshing dessert.
Tips & tricks
For a creamier texture, you can add 1/2 cup of heavy cream to the mixture before churning.
Cost
$10