INGREDIENT:
-500 ml of milk
-1/2 can of condensed milk
-1 glass coconut milk (200ml)
-1 pack grated coconut
-500g good quality melted chocolate
PREPARATION MODE:
In the blender, put milk, condensed milk, coconut milk and grated coconut;
Beat everything for about 2 minutes; Book;
Place the melted chocolate in a pastry sleeve or a normal (clean) bag with the tip cut off;
TIP: You can also use one of those ketchup tubes.
Then fill the ice cream bag with melted chocolate to about 2 fingers.
TIP: About 20g of melted chocolate for each ice cream.
Squeeze out the ice cream bag, spreading the chocolate, leaving only the part that will make the knot without chocolate.
TIP: Don’t leave air bubbles.
Then put a funnel in the mouth of the ice cream bag and fill it with the liquid that beat;
TIP: The secret is to do everything very quickly; after putting the chocolate in and spreading it, immediately pour the liquid at once, without breaks.
P.S. this is when the secret happens, chocolate is outside and liquid is inside, you can’t go wrong!
Tie a knot at the end and put it in the freezer or freezer for about 4 hours or until it freezes.