Banana-Coconut Ice Cream – a delicious recipe with coconut, sugar, egg yolks, milk, cream of coconut, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bake coconut in a shallow pan at 350u00b0, stirring occasionally, 10 minutes or until toasted.
2
Whisk together sugar, egg yolks, and milk in a heavy saucepan over medium heat; cook, whisking constantly, 20 minutes or until mixture thickens and will coat a spoon (do not boil).
3
Remove from heat; whisk in toasted coconut, half-and-half, cream of coconut, and vanilla. Fold in banana. Cover and chill 3 hours.
4
Pour mixture into freezer container of a 1-gallon hand-turned or electric ice-cream freezer. Freeze according to manufacturer's instructions.
5
Pack freezer with additional ice and rock salt, and let stand 1 hour before serving. Garnish, if desired.
6
Note: For testing purposes only, we used Coco Lopez Cream of Coconut.
718
kcal
Calories
31
g
Fat
82
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups sweetened flaked coconut, 1 cup sugar, 6 egg yolks, 4 cups milk, and more.
Yes, Banana-Coconut Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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