Kulfi (vegan)

I have had a long-standing love affair with Kulfi since my long ago trip to India. I love the creaminess, it is much like semifreddo and the slight graininess from the ground nuts. This version is adapted from my usual recipe to be be vegan and made with homemade coconut condensed milk.

I like to make individual serves in disposable plastic containers (wash and reuse) which stack into the freezer 

however the mixture can also be scooped out of a larger container.

Kulfi

Coconut Condensed Milk

1 can coconut cream

2 cups almond milk

1 sachet coconut milk powder (optional)

1 cup sugar

Pinch of salt

Combine all ingredients in a large saucepan and bring to boil stirring to dissolve the sugar. Turn down heat and simmer until reduced by half. 

Remove from heat and allow to cool until cold.

1 qty of coconut condensed milk (see above)
1 tin Coconut cream, chilled
1 tsp ground cardamom
1 cup Almond Meal
1/2 cup ground pistachios

Extra chopped pistachios to serve

Whip chilled coconut cream, add remaining ingredients and mix well.

Place in a container  or individual serve plastic containers and freeze.

To serve

The Kulfi is very hard when frozen so it is best taken  from the freezer and placed in the fridge for 20 minutes or so. If using individual serves it is best to I mould before allowing the Kulfi to soften.

Garnish with chopped pistachio nuts.