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    You are in: Home / Recipes / Coconut Ice Cream With Grand Marnier Apricot Sauce Recipe
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    Coconut Ice Cream With Grand Marnier Apricot Sauce

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    • on March 25, 2007

      This is well worth making, for a spectacularly decadent dessert. My family gave the ice cream a 5 star rating, and the sauce 4 stars - my personal ratings would be the other way round! The coconut ice cream is very smooth and rich, with a delicate but deep flavour. The sauce is interesting - I loved it, but others thought that it would be better with less Grand Marnier. It would be easier to get a very smooth puree if the sauce ingredients were cooked together prior to blitzing in the food processor; my sauce had a bit of texture to it, which I really liked, but others said the sauce would be better if it was smoother. I used good quality white chocolate instead of "baking squares". Definitely an imaginative and very successful recipe, and one which I will make again (possibly making the two parts separately to serve with different desserts). Thank you!

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    Nutritional Facts for Coconut Ice Cream With Grand Marnier Apricot Sauce

    Serving Size: 1 (195 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 501.1
    Calories from Fat 363
    Total Fat 40.3 g
    Saturated Fat 29.8 g
    Cholesterol 98.0 mg
    Sodium 84.2 mg
    Total Carbohydrate 28.3 g
    Dietary Fiber 0.5 g
    Sugars 24.3 g
    Protein 3.9 g

    The following items or measurements are not included:

    Grand Marnier


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