Saturday, 17 August 2013

Lemongrass Papaya Ice Cream Cake


Every time I go back to the Philippines, I always end up indulging myself in lots of coconut, tropical fruits and more coconut. This visit is no exception. I've already had my fair share of mangoes, melons, native bananas, papayas, pineapples, rambutan, jackfruit, lanzones... Mmm, pure bliss.

Of course, I took this as an opportunity to make a scrumptious, whole foods, tropical-inspired ice cream cake. Lemongrass tea happens to be one of my favourite teas along with jasmine green tea, so I figured I'd love the subtle, elegant citrus sweetness it would add to an otherwise heavy cream cake.


An added bonus is that lemongrass, like many of our plant friends, have some good stuff for you too. It can help ease pain like stomachaches and muscle pain, reduce fevers, and aid digestion. It's a natural insect repellant too, which is why some farmers use it as physical barriers for their crops. Pretty neat, right?




Lemongrass Papaya Ice Cream Cake

Lemongrass layer:
3C fresh coconut meat
1/2C melted coconut oil
1/2C coconut water
Juice of 1 lemon
4 stalks lemongrass, only the white parts and very finely chopped

To make the lemongrass layer, blend the coconut meat, coconut water, and lemon juice until smooth. Add in the finely chopped lemongrass stalks and coconut oil, and blend again until velvety smooth.

Make sure that the lemongrass is very fine, otherwise you might risk having little specks of fibre in your cake. Alternatively, you can replace the coconut water with cooled lemongrass tea for a stronger lemongrass flavour.

Pour until about a third of the cake pan you are using is filled. Cover and chill in the freezer as you make the papaya layer. As for the remaining mixture, set aside until ready to use.

Papaya layer:
1 medium to large papaya, chopped
1/3C melted coconut oil

Coconut chips, to garnish

Blend everything until very smooth. Add a tiny bit of water, if needed. Take out the cake pan and pour in the papaya layer on top, until the pan is 2/3 filled. Return to the freezer until set before adding in the rest of the lemongrass mixture. Cover, and freeze until ready to serve. Garnish with coconut chips, chopped papaya, or whatever else you want.




2 comments:

  1. Oh my gosh.... lemongrass and papaya?! Last year, I went to visit Manila for the first time and had my first Filipino cuisine (vegan), you can check it out on my blog (Asia -> Philippines) and I want some right now!!!!!

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    1. Haha, isn't lemongrass just so delicious? Especially lemongrass tea on a cold rainy day.

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