Coconut Ice Cream – a delicious recipe with milk, heavy cream, coconut, egg yolks, sugar, coconut flakes. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium saucepan, combine milk, cream and coconut. Bring almost to a boiling over medium heat. Remove from heat and set aside 5 mins. In a large bowl, whisk egg yolks with sugar, until very thick and pale. Gradually pour milk into yolk mixture, whisking constantly to combine. Transfer mixture to cleaned saucepan. Cook on medium heat 4-5 mins, stirring occasionally, until mixture thickens and coats the back of a wooden spoon. Do not boil. Cool to room temperature. Pour into the bowl of an ice cream maker and churn according to manufacturer's instructions, about 40 mins. Pour into a chilled freezer container. Freeze 2 hours until completely firm. Sprinkle with coconut flakes and serve with mango.
481
kcal
Calories
27
g
Fat
41
g
Carbs
21
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 7 ingredients. The key ingredients include: 1/2 cup milk, 1/2 cup heavy cream, 8 oz shredded coconut, 6 None large egg yolks, and more.
Yes, 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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