User Manual
15
When making the desserts with coconut
cream we recommend pouring the liquid
mixture into ice trays. This makes it easy
to pop the frozen liquid out and place down
the chute. If you don’t have an ice tray,
freeze in a shallow dish. This way it can
easily be broken up before processing.
The Test Kitchen also recommends
alternating the ingredients when placing
down the Feed Tube, for a more mixed
result.
Coconut, Mango and Ginger Sorbet
- Paleo, Vegan, Gluten Free, Dairy Free
1 400g can coconut cream
1 medium mango, peeled, stone removed,
roughly chopped
1 tablespoon freshly grated ginger
Toasted coconut, to serve
1. Combine all ingredients. Pour into ice tray
mould. Place in freezer and freeze for 3-4
hours or until set.
2. Assemble frozen dessert maker. Place a
bowl at the base of the feed tube to catch
frozen dessert. Turn on.
3. Place coconut cubes down the chute. Use
the food pusher and light pressure to start
the dessert making process.
4. Top with toasted coconut. Serve.
Banana and Coconut ice cream with Indian
Spices
- Paleo, Vegan, Gluten Free, Dairy Free
1 400g can coconut cream
3 bananas, peeled, roughly chopped
½ teaspoon ground cardamom
½ teaspoon ground cloves
½ teaspoon ground nutmeg
Toasted coconut, to serve
1. Combine all ingredients. Pour into ice tray
mould. Place in freezer and freeze for 3-4
hours or until set.
2. Assemble frozen dessert maker. Place a
bowl at the base of the feed tube to catch
frozen dessert. Turn on.
3. Place coconut cubes down the chute. Use
the food pusher and light pressure to start
the dessert making process.
4. Top with toasted coconut. Serve.
Recipes - Frozen Dessert Maker
Attachment