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Coconut-Piloncillo Ice Cream with Coconut Tortilla Chips and Fruit Salsa
- 3 cups canned unsweetened coconut milk* (preferably organic)
- 1 cup finely crushed piloncillo** cones
- 1/8 teaspoon coarse kosher salt
- 1 vanilla bean, halved lengthwise
- 3 large egg yolks
- 1 tablespoon dark rum
- 4 7-inch-diameter flour tortillas
- 1 cup sweetened flaked coconut
- 9 teaspoons plus 2 tablespoons sugar, divided
- 1 large egg white
- 2 large mangoes (about 1 pound each)
- 2 cups quartered hulled strawberries (from one 1-pound container)
- 1 tablespoon chopped fresh mint
Directions:View on Bon Appetit
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