Butter mixes, spreads and dips
Coconut-almond cream
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
300 g peeled almonds
200 g coconut flakes
50 g powdered sugar
1 g vanilla
Recipe preparation
(1) Process the almonds with half of the coconut flakes twice using the Coupe Set knife. Add the remaining ingredients and mix together, smooth and pour into a pacotizing® beaker.(2) Close with lid and label. Freeze at -20 °C for at least 24 hours.
(3) When needed, pacotize® 3 times at normal pressure.
Pacojet settings
Mode: Pacotizing®Pressure settings: Normal pressure
Number of automatic repetitions: 3
Jet®-Mode suitable: no