Coconut ice cream offers a tropical twist with a creamy texture and natural sweetness. Made with coconut milk and sometimes shredded coconut, it’s both refreshing and indulgent.
Ingredients
- 2 cups coconut milk (full fat)
- 1 cup heavy cream
- ¾ cup sugar
- 4 egg yolks
- ½ cup shredded coconut (optional, toasted for garnish)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Heat base
Combine coconut milk, cream, and half the sugar in a saucepan. Heat until steaming. - Whisk yolks
Beat yolks with the remaining sugar until pale. Temper with hot mixture, then return to saucepan. - Cook custard
Stir gently over low heat until thickened. - Flavor
Add vanilla and pinch of salt. - Chill
Cool and refrigerate for several hours. - Churn
Freeze in an ice cream maker. If using shredded coconut, fold it in during the last minutes of churning.
Tips
- Toasted coconut on top adds great texture.
- You can replace cream with extra coconut milk for a dairy-free version.
- A splash of rum makes it more tropical.
Uses
- Ideal served with pineapple or mango.
- Works well as filling for coconut cakes.
- Excellent on top of grilled fruit.
