When the heat time comes, nothing like eating a refreshing coconut bolis or coconut hielitos. The Bolis is a homemade, fruits or milk ice cream, which is prepared in bags to consume them quickly and comfortably. Although, in honor of the truth, this coconut bolis is an ice cream that we would still try with a little cold. It is very creamy, with a slight sweet touch and an intense coconut flavor. Creamy coconut bolis will become an essential preparation of your kitchen. Keep reading and discover how to make homemade coconut bolis and enjoy!
| 🚻 6 Diners | 🕘 30m | 🍵 Merienda | 🤯 Difness Low |
| Ingredients to make coconut bolis: |
| 1 large coconut 750 milliliters of liquid milk 150 grams of condensed milk 50 grams of maicena 150 grams of white sugar 2 tablespoons of vanilla 2 tablespoons of coconut essence of coconut essence |
| Additional characteristics: expensive cost, cold |
Ingredients to make coconut bolis:
1. Break the coconut peel and remove all the meat. It also reserves internal water.
2. carefully eliminates the entire brown skin that covers coconut meat. Booking.
3. In a pot, mix 500 ml of milk (reserve the other 250), along with condensed milk and cornstarch.
4. Take the fire and cook until completely thickens. Do not worry if it solidifies.
5. Now, cut or scratch all coconut pulp and liquefy along with their water. If you feel that it is very thick and needs some water, add around 120 ml if necessary.
6. Strain the mixture very well. For this, press the pulp against the strainer.
7. Finally, in the same glass of blender adds the mixture with cornstarch, the 250 ml of milk you reserved, coconut milk, sugar and essences.
8. For the bolis to have a little texture, add a little liquefied pulp. Do not boat the rest! You can use it in coconut arepas, coconut cookies or a wet coconut cake.
9. Empty the mixture in a jug or bottle and fill the coconut bolis bags. Freeze all night and will be ready.
