This is a refreshing light dessert that can be prepared ahead of time and kept in the refrigerator ready to assemble just before serving.  Assembling takes a few minutes.   It consists of coconut milk and “ice cream” base – coconuts are so powerfully good for us!  It also is topped with tapioca glass noodles and basil seeds, also called tukmaria (pronounced “thuck-murr-yuh)  which have antioxidants and enzymes to aid in digestion, relieve stress, and give a “cooling” effect to the body.  These seeds also provide good fiber when swollen.  When you’ve indulged in spicy or foods associated with “heat”, it is great to balance it with this cooling dessert drink.  When you eat this before your meal, it will curb your appetite… did you really need a reason to have dessert first?

INGREDIENTS

  • 4 cups coconut milk
  • 4 scoops So Delicious vanilla “ice cream”
  • ⅛ cup basil seeds
  • Falooda sev (see below)
  • 2 Tablespoons honey
  • ¼ teaspoon rose essence
  • 1 drop red food color (optional)

INGREDIENTS FOR SEV (GLASS NOODLES)

  • 1 cup gluten free corn starch
  • 2 ½ cups water (for noodles)
  • 2 drops food color (optional)
  • A pasta machine, noodle maker, or sev maker
  • Or optionally use GF angel hair pasta

METHOD

  1. Place the basil seeds in a small bowl and wash with water to remove any debris.
  2. Add enough water to cover an inch above the seeds for soaking and keep aside for later. This will make the seeds swell (similar to chia seeds).  Ensure the seeds are always under the water line.
  3. Prepare your pasta or noodle maker. Greasing not necessary as this gel will not stick.  Choose a small hole attachment.  Also prepare the cold water wash that you will be putting the finished noodles into.  I use 2 pie pans – 1 smaller than other.  The bottom pie pan has ice cubes.  The top pie pan has water.  The noodles will go into the top pie pan into the water.
  4. In another bowl combine the corn starch and water for noodles. Mix well with a fork.  My noodles were not colored, however this dessert allows you to have colored noodles (blue, green – you pick)  this makes it festive for a special occasion – 4th July, St. Patrick’s Day, etc.  If you choose a color, add the food color to this mixture now.
  5. Place the smooth corn starch liquid into a non-stick small saucepan and heat on high heat while continually stirring and preparing for this liquid to become a gel.
  6. While stirring, reduce heat to medium when the liquid starts to solidify.
  7. When the mixture becomes a gel that you are able to see through (assuming no color was added), turn off the heat and maintain stirring another 20 seconds. If colored, you will still be able to see through, but it will resemble colored glass.
  8. Place hot gel into the noodle maker and use hot pads to handle hot areas while making noodles.
  9. Wind hot noodles into the cold water wash already prepared.
  10. You can move the noodles (in water) to a container for refrigerator storage until ready to use – but keep the noodles in water until ready to serve.
  11. In a blender combine the coconut milk, honey, rose essence, and red food color. Traditionally Asian dessert drinks are loaded in sugar, we are eliminating this refined sugar source and making a clean drink that looks, smells, and tastes similar but it is “clean” using only natural unrefined sugar.
  12. This milk base can be kept in a sealed container in the refrigerator until ready to serve.
  13. When the basil seeds ALL have a blue fuzzy layer surrounding their core, they are fully swollen and ready to serve. Keep them in water stored in a sealed container in the refrigerator until ready to serve.
  14. When ready to serve, remove the coconut “ice cream” from the freezer to slightly soften, drain the glass noodles, drain the basil seeds, and stir the milk base liquid for equal distribution.
  15. Pour the milk base into the glasses, ensuring you leave enough room for a rise when other ingredients are added (¾ full is good).
  16. Add 2 small scoops of coconut ice cream in each glass. One will submerge and one will somewhat float.
  17. Spoon the basil seeds and glass noodles draping over the scoops of “ice cream”.
  18. Serve with a spoon and expect smiles all around!

 

Disclaimer
These recipes are copyright @2014 NutriLiciousRecovery.