• Home
  • Services & Rates
  • Adult Classes
  • Budding Chefs
  • Catering
  • Calendar
  • Contact
  • Tasting Colorado Cookbook
  • Food Writing
  • Eating Local
  • Foodie Links
  • Italy Tours
  • My Travels

Toasted Coconut Ice Cream

July 1, 2011 | Desserts

I get weird food cravings every once in awhile. Maybe toasted coconut ice cream doesn’t sound that weird to you, but it certainly wasn’t the obvious all-American dessert to make on Father’s Day to accompany my rib-fest. But I had a craving, and I had been itching to try making ice cream from coconut milk (sans dairy) for some time, so there you go.I’ll warn you up front: coconut toasts faster than even pine nuts, which translates to burned batches if you don’t watch it carefully on the stove. When it just starts to get brown, pull it off, stir it around, and it will continue to toast.I like a custard based ice cream made with egg yolks, so added them to the mix here, but you can leave them out if you need to and make a straight coconut ice cream. I’ll warn you that the coconut milk is already less creamy than heavy cream, so it translates to a slightly icier/grainier texture. Leaving out the egg yolks will make it even less creamy. But despite the texture, this stuff is easy to make, delicious, and a great treat for those of you who can’t eat dairy. And it’s perfect for the heat that seems to have blanketed much of the northern hemisphere right now. Make a batch, put your feet up, and cool off!

Toasted Coconut Ice Cream
 
Prep time
Cook time
Total time
 
Recipe type: Dessert
Serves: 6
Ingredients
  • 3 cans light coconut milk
  • 3 egg yolks
  • ½ – 1 cup sugar (I used ¾ cup)
  • pinch of salt
  • ½ cup shredded sweetened coconut flakes, toasted
Instructions
  1. Combine one can of coconut milk with the egg yolks, sugar, and salt in a double boiler over medium high heat and cook, stirring continuously, until slightly thickened, about 10 minutes. Remove from heat and stir in remaining coconut milk and toasted coconut. Process in an ice cream maker according to manufacturer’s directions.
Notes
Coconut milk is less creamy than traditional dairy products used in ice cream. Soften slightly in the microwave if serving straight from the freezer.

 

Comments

5 Responses | TrackBack URL | Comments Feed

  1. I’m certainly glad you had an itch…I think it sounds divine. The funny thing with me and coconut. I seldom get a craving but whenever I use it, I love the results. I’m sure this would be included in that love business!

    Reply

  2. I freeze coconut milk all the time and eat it, so this is perfect for me. Adding the toasted coconut puts it over the top. Thanks for sharing.

    Reply

  3. Mmm, that looks so good! I’ve made ice cream with coconut milk before, but without the egg yolks. I bet those add a delicious richness. I love the toasted coconut on top :)

    Reply

  4. […] 7. Toasted Coconut Ice Cream […]

    Reply

  5. Sounds Yummo.
    Wondering do you use the whole cans of coconut milk or do i need to seperate the thick cream out of the “milk” ?
    Also would this exact same receipe work with full cream coconut milk rather than light? Why did you use light, would full cream fatten the taste and make a little less icey?
    Thanks for you help, can wait to give it a try later this week.

    Reply

Leave a Reply

Rate this recipe:  



My Cookbook! --->


TASTING_COLORADO_FRONTCOVER

Restaurant Reviews

  • beast and bottle denver pork tostados
  • perbacco-san-francisco
  • capital grille denver
  • earls kitchen
  • Valentine's Menu
  • squeaky bean denver salmon with radishes 1

Search by Ingredient

almonds apples arugula Asian avocado bacon basil beans beef beets bison braising broccoli brunch butter cake carrots cheese chicken chiles chili chocolate cilantro coconut cookies corn cucumber curry dips eggplant eggs feta cheese garlic giveaway goat cheese grilling herbs ice cream Italian kale lamb leftovers lemon lime Mexican mint muffins mushrooms nuts oats olive oil onions pancetta parsley peppers pesto pickles pine nuts pizza plums pork potatoes quinoa rice ricotta roasting salmon sausage shrimp spinach squash stews sweet potatoes Thanksgiving tomatoes tuna turkey vegetarian vinegar zucchini

About Michele



Get the Cooking with Michele ® Newsletter
Email:

Sponsors


Get Involved


Donate to Bloggers Without Borders

Other Stuff

Top 20 Colorado Cooking Blogs


my foodgawker gallery


Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School



Search for recipes from across the web at Foodily.com

certified yummly

MyFreeCopyright.com Registered & Protected

constant contact badge

Archives