Coconut Ice Cream Muffins – A Detailed recipe cooking. 
Photo of the dish: Кана ОкадаTime: 1 hour. 35 minutes Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/2 tbsp. blanched whole hazelnuts, and chopped nuts for sprinkling
- 3/4 Art. coconut flakes
- 1 tbsp. dry instant rice porridge without milk (baby nutrition)
- 1/4 Art. condensed milk with sugar
- 500 ml coconut or vanilla ice cream, a little relaxed
- 1000 ml. chocolate ice cream
Recipes with similar ingredients: hazelnuts, coconut, rice cereal, condensed milk, vanilla ice cream, coconut ice cream chocolate ice cream
Recipe preparation:
- Preheat the oven to 200 ° C. Pour hazelnuts onto a baking sheet and coconut flakes. Put in the oven and bake until dark golden color, 8 – 10 min. Chill, then place in food processor. Add rice cereal, condensed milk and finely grind.
- Grease a cupcake mold with six with vegetable oil recesses. Spread the nut mixture in the mold and with wet fingers press down to the bottom and walls of the recesses. Put the form with the test in freezer and cool to harden for 20 minutes.
- Remove the form from the freezer and fill in each recess vanilla or coconut ice cream. Return to the freezer and continue cooling until hardened, another 40 min.
- Remove the cupcakes from the molds and put on top of a ball of chocolate ice cream. Sprinkle muffins with chopped hazelnuts.
