Coconut Ice Cream Cupcakes

Ingredients:

• 1/2 cup blanched whole hazelnuts, plus more chopped nuts for sprinkling
• 3/4 cup coconut flakes
• 1 cup dry instant rice porridge without milk (baby food)
• 1/4 cup sweetened condensed milk
• 500 ml coconut or vanilla ice cream, slightly softened
• 1000 ml chocolate ice cream

Preparation:

1. Preheat oven to 200°C. Spread hazelnuts and coconut on a baking sheet. Bake until deep golden brown, 8-10 minutes. Cool, then transfer to a food processor. Add rice groats and condensed milk and process finely.
2. Grease a six-cup muffin tin with vegetable oil. Spread the nut mixture into the tin and press it into the bottom and sides of the tin with damp fingers. Place the tin with the batter in the freezer and chill until firm, about 20 minutes.
3. Remove the mold from the freezer and fill each cavity with vanilla or coconut ice cream. Return to the freezer and continue chilling until set, another 40 minutes.
4. Remove the cupcakes from the pans and top with a scoop of chocolate ice cream. Sprinkle the cupcakes with chopped hazelnuts.