halfbakedharvest5.0
Tres Leches Coconut and Chocolate Fudge Ice Cream Tacos with Banana Peanut Salsa.
A deliciously sweet twist to a Mexican classic
👥 12 Servings⏱️ Prep & Cook: 8h 10m⏳ Prep: 20 min🔥 Cook: 25 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●wooden spoon
- ●skillet
📝 Preparation Steps
1
Ice Cream
2
Add the chocolate and 1/2 cup coconut milk to a small sauce pan and set over low heat. Heat, stirring often until the chocolate is smooth and melted. Watch closely as you do not want the chocolate to burn. Once the chocolate is melted, remove from the heat and transfer to a bowl. Place in the the fridge until firm, about ⏱️ 1 hour. Once the chocolate fudge is hard, remove it from the fridge and roll the fudge into half teaspoon size balls. Keep in the fridge until ready to add to the ice cream.
(13.5 ounce) full-fat coconut milk (14)2 cans(14 ounce) sweetened condensed milk1 canfirm (but ripe bananas, diced)2
3
Meanwhile, combine the remaining 2 cans coconut milk, sweetened condensed milk, cinnamon stick, vanilla and coconut rum in a medium size sauce pan. Bring the mixture to a low boil and then simmer ⏱️ 15 minutes or until just slightly thickened and coats the back of a wooden spoon. Remove from the heat and transfer to a bowl, cover and place in the fridge until cool, about ⏱️ 2 hour hours or ⏱️ 30-45 minutes in the freezer, stirring often to prevent freezing.
(13.5 ounce) full-fat coconut milk (14)2 cans(14 ounce) sweetened condensed milk1 cancinnamon stick (or 1/2-1 cinnamon)1 teaspooncoconut rum (optional)1 tablespoon
4
Tacos
5
To fry the shells, heat 1-2 inches of oil over medium heat in a skillet. Carefully add half of the tortilla (folded into a taco shape) and fry until golden (you will need to hold up the tortilla half the entire time using tongs.). Using tongs, carefully flip the tortilla to fry the other side until golden (continue holding the free edge to maintain the shape). Remove from skillet. I have found it helpful to take an old 1 inch thick book and slightly open it with the pages fanning down and the binding up. Then balance the taco shell on the binding until set. Repeat, placing second taco shell on top of the last to drain oil and set. Hopefully you can get 2 sets on top of your binding. It should only take a few minutes for the taco shells to dry and set. Next, sprinkle the tacos generously with granulated sugar. These can be stored in a bag with piece of tin foil wedged into the shells to help them hold their shape for a day or two.
(13.5 ounce) full-fat coconut milk (14)2 cans(14 ounce) sweetened condensed milk1 cangranulated sugar (for sprinkling)
6
Once the milk mixture is cool, freeze in an ice cream maker according to the manufacturer’s instructions. Fold in the chocolate fudge chunks.
7
Grab your taco shells and fill each shell about 3/4 the way full with ice cream. Place in an inverted cupcake tin to help the tacos stand upright. Freeze for ⏱️ 4-6 hours.
8
To make the chocolate shell, combine the chopped chocolate and coconut oil in a medium sauce pan over medium heat. Stir frequently until chocolate is almost melted. Remove from heat and stir until completely melted and smooth. Allow to cool ⏱️ 15-20 minutes before dipping the tacos.
(13.5 ounce) full-fat coconut milk (14)2 cans(14 ounce) sweetened condensed milk1 cancoconut oil3 tablespoons
9
Once the tacos are frozen, dip them into the chocolate shell and quickly sprinkle with chopped peanuts or toasted coconut. Return to the freezer for ⏱️ 5 minutes or until ready to serve. Before serving, top each taco with banana salsa (below).
10
Banana Salsa
11
Combine the bananas, peanuts and coconut in a bowl. Toss well. Serve immediately with the tacos.
Nutrition Facts
calories
512 kcal
fat Content
31 g
serving Size
1 serving
fiber Content
4 g
sugar Content
24 g
sodium Content
40 mg
protein Content
10 g
cholesterol Content
15 mg
carbohydrate Content
38 g
saturated Fat Content
17 g
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