Steps to Prepare Delicious Simple Kabocha and Coconut Tofu Icecream

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to make a special dish, simple kabocha and coconut tofu icecream. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Simple Kabocha and Coconut Tofu Icecream is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Simple Kabocha and Coconut Tofu Icecream is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have simple kabocha and coconut tofu icecream using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Simple Kabocha and Coconut Tofu Icecream:

1. Take 1 packages Silken or firm tofu
2. Prepare Kabocha Ice Cream
3. Get 200 grams net weight Kabocha squash
4. Make ready 100 ml ★Soy milk
5. Take 100 ml ★Condensed Milk
6. Take 1 to preference Chopped walnuts
7. Prepare Coconut Ice Cream
8. Make ready 100 ml ☆Coconut milk
9. Take 100 ml ☆Condensed Milk
10. Take 1 to preference Minced dried fruit (I recommend dried mango)

Steps to make Simple Kabocha and Coconut Tofu Icecream:

1. Wrap the tofu in paper towels, and put a plate or the equivalent to drain the water. Or microwave for 3 minutes to cut the water (Shown in the photo is firm tofu).
2. For Kabocha Ice Cream: Microwave the kabocha squash to soften, and mix ★ together with half of the tofu with a hand mixer until smooth.
3. For Coconut Ice Cream: Add the remaining half of the tofu, and mix together with ☆ with a mixer or food processor until smooth.
4. Transfer into separate bowls, add the roasted walnuts to the kabocha mixture, and mix in. Mix in dry mango to the coconut mixture.
5. Chill both in the freezer, take it out once it has mostly solidified, give it a quick whirl in a food processor to whip air into it, and you're done.
6. If you don't have a food processor, then freeze for about an hour, and mix with a spoon once the edges start to solidify. It is good to microwave for 30 seconds before eating.

So that’s going to wrap it up for this exceptional food simple kabocha and coconut tofu icecream recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!