Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, simple kabocha and coconut tofu icecream. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Simple Kabocha and Coconut Tofu Icecream is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Simple Kabocha and Coconut Tofu Icecream is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first 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 that.

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. Make ready 200 grams net weight Kabocha squash
4. Make ready 100 ml ★Soy milk
5. Prepare 100 ml ★Condensed Milk
6. Take 1 to preference Chopped walnuts
7. Make ready Coconut Ice Cream
8. Prepare 100 ml ☆Coconut milk
9. Get 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.
7. Ready to serve and ENJOY!

So that’s going to wrap it up for this special food simple kabocha and coconut tofu icecream recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!