Recipe of Delicious Simple Kabocha and Coconut Tofu Icecream

Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, simple kabocha and coconut tofu icecream. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Simple Kabocha and Coconut Tofu Icecream is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Simple Kabocha and Coconut Tofu Icecream is something that I have loved my entire life.

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

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

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

Instructions 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 is going to wrap this up for this special food simple kabocha and coconut tofu icecream recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!