RECIPE: Vegan Coconut & Dark Chocolate Chunk Ice Cream. Coconut Lovers Rejoice!

I've heard tell of some peculiar people who don't like coconut, apparently some people even hate it. To those people, I'm sorry- today's post is not one you'll enjoy.

This ice cream is all about the coconut. It's rich, decadent with a deep coconut flavour. To that I have added some hefty chunks of coconut-flecked dark chocolate, because I can. Sometimes, it's great to be a grown up.

A quick note: I used coconut sugar, which gives the ice cream a caramel colour and creates a very strong coconut flavour. Feel free to use any sweetener that takes your fancy though.

Vegan Coconut & Dark Choc Chunk Ice Cream

An original recipe by A Rhubarb Rhapsody
Total time: 20 minutes prep and cooking +  cooling time  + overnight freezing

Ingredients:

• 1x 270ml tin of coconut cream (I used Ayam brand)
• 2x 270ml tins of coconut milk
• 100g coconut sugar (or other sweetener of choice)
• 2 Tablespoons corn flour

• 100g vegan dark chocolate
• 1/4 cup dessicated coconut

Method

1. Place the coconut milk, coconut cream and coconut sugar in a medium saucepan. Bring to a simmer over medium heat, stirring often. 
2. Add the corn flour to the mix, whisking until smooth and the mixture begins to thicken.
3. Pour the mix into a heatproof container, cover and refrigerate until cold.
4. Melt the chocolate in a microwave or in a double boiler, add the desiccated coconut and stir until well combined. Let cool for 5-10mins.
5. Churn the coconut ice cream in your trusty ice cream maker, following the manufacturer's instructions. In the last couple of minutes of churning, slowly drizzle 3/4 of the chocolate in.
6. Scrape the ice cream into a freezable container, pour the remaining chocolate over the top. Cover and freeze until ice-creamy (overnight is best)

Banana, Coconut & Macadamia Muffins with Brown Sugar Glaze

I have a love hate relationship with bananas. The flavour is sublime, the smell is mouth-watering, the texture is.. revolting. I have cooked with bananas hundreds of times and enjoyed every banana filled baked good, and yet, I still can't eat a single bite of 'au naturel' banana. Avocado, jelly and poached eggs have also suffered from my neglect. Claggy and slimy just isn't my thing, especially if it's cold. So for now, while I battle these unreasonable food demons, I will continue to bake with my beloved and yet unloved bananas.

The unashamedly plain appearance of these muffins is deceptive. They are packed full of flavour, and aren't dense at all like their banana bread cousin. They're light and cake-like without sacrificing on strong banana taste. The coconut is subtle. There's no disputing banana is the star of this show. While the macadamias bring their unmistakable, buttery glory to the game.

I know it can be tempting to forgo the frosting (and the associated calories) but that just isn't an option with these. I'm sorry, I insist! The brown sugar glaze seamlessly harmonises the aforementioned flavours. You won't regret the extra effort, I promise. ;)

Banana, Coconut & Macadamia Muffins with Brown Sugar Glaze

Recipe by A Rhubarb Rhapsody
Total time: 40 minutes
Yield: 12 muffins

Ingredients for the Muffins: 

• 1 1/4 cups plain flour
• ¼ cup corn flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup brown sugar
• 1 scant teaspoon nutmeg
• 2/3 cup milk
• 2 eggs, at room temperature
• 1/2 tablespoon vanilla extract
• 2 large very ripe bananas, pureed
• 2 tablespoons coconut oil (or melted and cooled butter)
• ½ cup roasted macadamias, roughly chopped
• ½ cup shredded coconut

To make the Muffins:

1. Preheat oven to 185°C/365°F. Grease a 12 hole muffin tin and set aside. 
2. In a large bowl, sift the flours, baking powder, sugar, salt and nutmeg in a large mixing bowl. Stir through the shredded coconut and macadamias. 
3. In a separate mixing bowl whisk together the milk, eggs, vanilla extract, bananas and coconut oil. 
4. Add the wet ingredients to the dry ingredients, gently fold together until just combined. 
5. Pour batter into the prepared muffin tin. Bake until a toothpick comes out crumb-free and they're golden brown on top (about 20-25minutes). While the muffins are baking make the brown sugar glaze (no rest for the wicked!).

Ingredients for the Brown Sugar Glaze:

• 50 grams (3 1/2 tablespoons) salted butter, cut into small cubes
• 1/2 cup of milk
• 1/2 cup of brown sugar
• 1 tablespoon of corn flour

To make the Brown Sugar Glaze:

1. In a small pot, mix the cornflour with a few tablespoons of the milk to avoid lumps. Add the rest of the milk and cook over medium heat, whisking until mixture has thickened. 
2. Add the butter and sugar, whisk until both have dissolved completely. 
3. Working quickly, dip the tops of the muffins into the glaze and then let them sit on a cooling rack for a few minutes. Serve and enjoy!