• Home
  • Services/Classes
  • Cookbooks/Writing
  • Italy Tour
  • Travel
  • Sources/Links
  • Contact

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
  • 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
  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.
Coconut milk is less creamy than traditional dairy products used in ice cream. Soften slightly in the microwave if serving straight from the freezer.



7 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!


  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.


  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 :)


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


  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.


  6. I think I’ll be trying that toasted coconut ice cream! Sounds so good.


Leave a Reply

Rate this recipe:  

About Michele

My Cookbooks


Profile in Colorado Homes & Lifestyles

CHL with books 7-2014

Restaurant Reviews

  • union station denver stoic and genuine lobster roll
  • kitchen denver sauteed greens with garlic
  • restaurant roundup
  • acorn denver restaurant duck confit tom yum noodle bowl
  • linger denver ceviche with taro chips and avocado
  • union station denver stoic and genuine oysters
  • union-square-cafe-new-york

Ingredient Search

almonds apples arugula Asian asparagus avocado bacon baking balsamic barbecue basil beans bechamel beef beets bison blueberries braising broccoli brunch butter buttermilk cabbage cake carrots cauliflower celeriac celery cheese chicken chickpeas chiles chili chocolate cilantro coconut cookbook cookies Cooking Matters Colorado corn couscous cranberries CSA cucumber curry dips duck eggplant eggs fennel feta cheese figs fish gardens garlic ginger giveaway goat cheese grains greens grilling herbs ice cream Italian kale lamb lasagna leeks leftovers lemon lime meatballs meatloaf Mexican mint Moroccan muffins mushrooms mussels nuts oats olive oil onions orange pancetta parsley peach pears peppers pesto pickles pineapple pine nuts pizza plums pork potatoes prosciutto quinoa ribs rice ricotta roasting rosemary salmon sausage Share Our Strength shrimp soy spaghetti Spanish spices spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar wine yogurt zucchini


Click on the Door to Door Organics logo above to sign up for delivery and receive 10% off your first order!

Help End Hunger


Other Stuff

Cooking with Michele

my foodgawker gallery

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

The International Wine Guild Wine School