Frozen Cashew Cream Bienmesabe
Indulge in the tropical delight of Frozen Cashew Cream Bienmesabe, a luscious dairy-free dessert that blends creamy cashews, rich coconut milk, and warm cinnamon for a flavor-packed twist on the classic Venezuelan treat. This vegan-friendly recipe features soaked raw cashews for a silky texture, thickened with a cornstarch slurry and sweetened with sugar, creating a beautifully smooth and indulgent coconut-cinnamon cream. Shredded coconut adds a delightful chew, while optional toasted coconut flakes provide a crispy garnish for extra flair. Perfect for hot summer days or as a unique make-ahead dessert, this frozen treat combines simplicity and sophistication in every spoonful. Whether you're catering to vegan and gluten-free diets or simply seeking a refreshing dessert, Frozen Cashew Cream Bienmesabe will be your new go-to.
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Recipe Information
Ingredients
- 200 grams Raw cashews
- 400 ml Coconut milk (full-fat)
- 150 grams Sugar
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 tablespoons Cornstarch
- 3 tablespoons Water
- 50 grams Shredded coconut
- 20 grams Optional: Toasted coconut flakes for garnish
Instructions
Step 1: Soak the raw cashews in warm water for 4-6 hours, or overnight, to soften them. Drain and rinse well before using.
Step 2: In a blender, combine the soaked cashews and 200 ml of coconut milk. Blend until the mixture is completely smooth and creamy.
Step 3: In a medium saucepan, combine the remaining 200 ml of coconut milk, sugar, ground cinnamon, vanilla extract, and salt. Stir over medium heat until the sugar dissolves and the mixture comes to a gentle simmer.
Step 4: In a small bowl, mix the cornstarch with water to create a slurry. Gradually whisk this into the simmering coconut milk mixture to thicken it, stirring continuously for 2-3 minutes.
Step 5: Add the blended cashew cream into the saucepan, stirring thoroughly to combine the flavors. Continue to cook over low heat for another 2-3 minutes until the mixture is smooth and thickened. Remove from heat.
Step 6: Stir in the shredded coconut for added texture. Allow the mixture to cool completely to room temperature, then transfer it into a freezer-safe container.
Step 7: Place the container in the freezer for 4-6 hours, stirring the mixture every hour to break up any large ice crystals and maintain a creamy texture.
Step 8: Once frozen, scoop the Frozen Cashew Cream Bienmesabe into serving dishes. Optionally, garnish with toasted coconut flakes for a crunchy touch before serving. Enjoy!
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 21.3 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 98 mg | 4% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 30.4 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 29 mg | 2% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 435 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
