Coconut Ice Cream – a delicious recipe with coconut, unsweetened coconut milk, milk, egg yolks, sugar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In food processor, combine coconut meat and milk.
2
Puree until finely chopped.
3
In saucepan pour canned coconut milk and whole milk.
4
Bring to a boil.
5
In small bowl beat together eggs and sugar until pale yellow and thick.
6
Pour the hot milk mixture slowly into eggs and whisk until combined.
7
Stir in crema, pureed coconut and vanilla.
8
Refrigerate until cold.
9
Pour chilled custard mixture into ice cream maker and processes.
10
Store in freezer.
11
In large bowl whisk together cream and buttermilk.
12
Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours.
13
Place in refrigerator.
14
Can be kept for up to a week.
1064
kcal
Calories
78
g
Fat
61
g
Carbs
32
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: 1 medium coconut, hulled and peeled, milk reserved, 1 (14-ounce) can unsweetened coconut milk, 1 cup whole milk, 8 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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