Coconut Bolis recipe
When the hot season arrives, nothing like eating a refreshing coconut boli or coconut ice cream. The bolis is a homemade ice cream, fruit or milk, which is prepared in bags to consume quickly and comfortably. Although, to be honest, this coconut pen is an ice cream that we would still try when it was a bit cold. It is very creamy, with a slight sweet touch and an intense coconut flavor.
In addition, in this article we are aware of the wonderful benefits of this tropical fruit, which is why we believe that if you love coconut ice cream as much as we do, this recipe for creamy coconut boli will become an essential preparation in your kitchen. Read on and find out how to make homemade coconut boli and enjoy!
Ingredients to make Coconut Bolis:
- 1 large coconut
- 750 milliliters of liquid milk
- 150 grams of condensed milk
- 50 grams of cornstarch
- 150 grams of white sugar
- 2 tablespoons vanilla
- 2 tablespoons of coconut essence
How to make Coconut Bolis:
- Crack the shell of the coconut and remove all the meat. It also reserves internal water.
- Carefully remove all of the brown skin that covers the meat of the coconut. Booking.
- In a pot, mix 500 ml of milk (reserve the other 250), along with the condensed milk and cornstarch.
- Take to the fire and cook until it thickensDon’t worry if it solidifies.
- Now, cut or grate all the coconutmeat and blend together with its water. If you feel like it’s too thick and needs a bit of water, add about 120ml if needed.
- Strain the mixture very well. For this, press the pulp against the strainer.
- Finally, in the same glass of blender add the mixture with cornstarch, the 250 ml of milk that you reserved, the coconut milk, the sugar and the essences.
- For the pens to have a bit of texture, add a bit of the blended pulp. Don’t throw away the rest! You can use it in coconut arepas, coconut cookies, or a moist coconut cake.
- Empty the mixture into a jug or bottle and fill the bags with coconut pens. Freeze overnight and they will be ready.
