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Home » All » By Theme » Ice cream and popsicles » Coconut ice cream

Coconut ice cream

By Layla Pujol 5 Comments

Recipe for coconut ice cream

Coconut ice cream has always been one of my favorite desserts, actually anything with coconut in it: from sweets like cocada coconut candies to coconut flan and coconut cake, to savory dishes like coconut fish stew (encocado de pescado), and of course, any drink or cocktail with coconut: batido de coco, chicha de coco, piña coladas, etc. One of my favorite memories of coconut ice cream is of these coconut popsicles that they used to sell near the San Sebastian park in my hometown of Loja, Ecuador. They had a small layer of strawberry gelatin on each one and the coconut part itself was full of grated chunky coconut pieces – so good!

 

Coconut ice cream recipe

En Español

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Coconut ice cream
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35 ratings

Prep Time: 45 minutes

Cook Time: 10 minutes

Category: Caribbean, Central America, Coconut, Desserts, Ecuador, Fruits, Ice cream and popsicles, Latin America, Mexico, South America, Summer

Author: Layla Pujol

Servings: For 8-10 people

Coconut ice cream recipe

Homemade coconut rum ice cream recipe made with coconut milk, cream, sugar, fresh grated coconut, and dark rum. Served with roasted coconut shavings

Ingredients

  • 2 cans (~14 fl oz/~400ml each can) of unsweetened coconut milk
  • 1 cup of heavy cream
  • 1 cup of sugar (could also replace heavy cream and sugar for condensed milk)
  • 1 teaspoon of coconut extract - optional
  • ½ to 1 cup of fresh grated coconut (can use frozen fresh coconut – found at Asian grocery stores), adjust based on preference
  • 6 tablespoons of dark rum – can use 1-2 teaspoons of rum extract instead for flavor without the alcohol
  • Toasted coconut to garnish

Instructions

  1. In a medium sized sauce pan, combine the coconut milk, cream, and sugar, heat and mix until the sugar has dissolved completely.
  2. Mix in the rum and coconut extract. Taste and adjust the amount of rum or coconut extract based on your taste preference. Let the mix cool down completely.
  3. Prepare the ice cream according to your machine’s instructions. Add the freshly grated coconut at the end.
  4. For the non-ice cream machine option, place the coconut milk mix in a plastic or metal freezer friendly container and freeze for 1 hour. It should be semi-frozen, but still somewhat soft. Remove from the freezer and use an electric mixer to soften the mix. You can also place it in a food processor or a blender and mix (just make sure your blender is powerful enough to blend frozen foods). Return to the freezer and let it rest for another hour, then repeat the process for 3-4 times or until you’ve achieved the desired smoothness, add the freshly grated coconut during the last time that you mix it.
  5. Let the ice cream rest in the freezer for a couple of hours before serving.
  6. Serve the coconut rum ice cream with toasted coconut shavings or with your choice of fresh fruit.
6.3.4
©Laylita.com

Ingredients for coconut ice cream Homemade coconut ice cream

For this particular variation of coconut ice cream I wanted to make some ice cream that I could serve with sweet caramelized plantains or bananas. I love the combination of coconut and rum, and knew that it would also go very well with the plantains. I used dark rum for this recipe, but if you prefer to not include alcohol you can use an imitation rum extract instead – though keep in mind that the liquor actually helps the consistency of the ice cream to stay smooth.

I also used a combination of coconut milk and heavy cream for that creamy consistency, you could make this recipe with just coconut milk for a non-dairy option, but it will have more of a sorbet texture (which is still delicious). Another option is to make it using coconut milk and sweet condensed milk (in place of the cream and sugar). I also added freshly grated coconut, to give that chunky texture from the popsicles I loved as a kid.

Homemade coconut rum ice cream

How to make coconut ice cream Easy coconut ice cream recipe

It’s very easy to find coconuts at most grocery stores, however I find that the quality isn’t always that good (or fresh tasting), so I usually keep some frozen grated fresh coconut in the freezer as a backup. My local Asian grocery store usually has a good selection of both fresh coconuts and good frozen grated coconut pulp.

I served the ice cream topped with roasted o toasted coconut, to contrast between the flavors of the creamy fresh coconut and the more intense nutty flavor of the toasted coconut shavings. You can also serve this coconut rum ice cream with slices of fresh fruit (think tropical fruit like mango, pineapple, etc), or caramelized fruit (plantains, bananas, pineapple, etc) or just as is.

Coconut ice cream

Step by step preparation photos for coconut rum ice cream:

Ingredients for homemade coconut ice cream Coconut ice cream mix

Making coconut rum ice cream Homemade coconut ice cream

Caramelized plantains with coconut rum ice cream

Coconut rum ice cream

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Filed Under: Caribbean, Central America, Coconut, Desserts, Ecuador, Fruits, Ice cream and popsicles, Latin America, Mexico, South America, Summer

Reader Interactions

Comments

  1. Val says

    September 28, 2018 at 4:24 am

    I do not fresh frozen coconut in my area. Do you think I can use dried in the ice cream or better to omit and use as garnish? Thanks for your help!

    Reply
    • Layla Pujol says

      October 1, 2018 at 5:40 pm

      You can add a small amount of the dried coconut to the ice cream mix if you don’t have the fresh one.

      Reply
  2. Jael says

    August 11, 2015 at 10:09 am

    That looks so yummy. I too love everything with coconut:)

    Reply
    • Golde Lula says

      December 12, 2015 at 1:41 am

      Please translate the recipe to Spanish. I live in ARGENTINA and say in Spanish!

      Reply
      • Layla Pujol says

        December 12, 2015 at 12:04 pm

        There is a link that says “En Español” at the top (below the first photo of the coconut ice cream), you can find the translated recipe on the Spanish version of the site: https://www.laylita.com/recetas/

        Reply

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Welcome

 Layla Pujol is an Ecuadorian modern-day nomad who loves to cook and travel. She lives in Seattle and is currently working on her first cookbook, which will focus on delicious Ecuadorian and Latin recipes (adapted to her style). More

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