- YIELD:Serves 5
- ACTIVE TIME:30 minutes
- TOTAL TIME:4 hours
- 1 pint ice cream (see note above)
- 5 cups cornflakes, crushed
- 1 1/3 cups flaked coconut
- Pinch salt
- 2 large eggs
- 1/2 cup plus 1 tablespoon coconut milk, divided
- 4 ounces bittersweet chocolate, finely chopped
- 2 quarts canola oil
- Fruit and/or whipped cream for garnish
Scoop out ice cream into 5 balls and place on a chilled pan. Freeze until solid, about 1 hour. If necessary, re-shape ice cream into balls and freeze again until solid.
In medium bowl, stir together cornflakes, coconut, and salt. In another bowl, whisk eggs with 1 tablespoon coconut milk.
Working one ball at a time, firmly pack cornflake mixture around ice cream ball. Dip in egg mixture and then re-roll in cornflake mixture. Freeze until completely solid, at least 3 hours.
Just before serving, heat chocolate with remaining 1/2 cup coconut milk in saucepan or in microwave, whisking frequently, until sauce is melted and smooth.
In large heavy duty saucepan or Dutch oven, heat oil to 365°F. Carefully drop balls in oil and fry just until golden and crisp, about 30 seconds, turning balls to fry evenly. Remove from oil and place on paper towel lined plate. Serve immediately with sauce and garnishes.