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Coconut Ice Rum Affogato

On the twelfth day of Christmas my true love sent to me….a stunning, easy and cooling dessert, just perfect for a hot Christmas Day.

December 23, 2016

Coconut Ice Rum Affogato

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Coconut Ice Rum Affogato

ingredients for one litre

coconut ice

180gm caster sugar
250ml water
pinch salt
250ml glucose
400ml coconut milk (Chef’s Choice)
250ml coconut water

to serve

30ml chilled shot espresso per person
20ml dark rum per person

method

  1. Place water and sugar in saucepan.
  2. Bring to a simmer to dissolve sugar, stirring occasionally.
  3. Allow to boil, uncovered for 2 minutes, then remove from heat.
  4. Stir in salt and glucose to combine with sugar syrup. Cool.
  5. Add coconut milk and coconut water. Stir to combine. Chill in fridge.
  6. Churn in ice cream machine. Freeze in plastic container overnight.
  7. Place glasses or bowls in freezer for at least 20 minutes.
  8. When ready to serve, scoop ice cream into chilled serving dishes.
  9. Pour 1 tablespoon rum and 30ml coffee over ice and serve immediately.

cooks notes

  • Chef’s Choice coconut milk is available from Asian supermarkets.
  • Glucose is a ‘simple’ sugar made from cornstarch (corn sugar); use in moderation. In this recipe it gives the frozen coconut ice its creamy mouthfeel and prevents it from setting like rock in the freezer.

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Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER

Favourite Meal:

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running the kitchens of a busy country inn.

After marrying Kojonup farmer-boy Anthony in 1990, they moved to Perth. Tracey initially worked for Mustard Catering in Fremantle where she enjoyed a senior role in menu development. She then went on to work for one of Perth’s leading law firms as their catering co-ordinator and later took a position with Kate Lamont’s team.

Establishing Matters of Taste Cooking School in 1997 Tracey says “After running this business for so many years, my love of food and cooking is constantly growing. We seem to have such gorgeous clients and I still get a buzz out of every class”.

Tracey is serious about cooking but doesn’t take cooking too seriously. She facilitates classes with her special style of humour and is known for making class participants feel immediately at ease. She has a vast knowledge of food and cooking and is delighted to be able to inspire and teach clients to realise their potential.

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