Caribbean🍰 Sweets & drinks

Homemade Coconut Ice Cream

Name: Homemade Coconut Ice Cream
Total time: 50 min
Cuisine: Caribbean
Ingredients: ~1 fresh coconut; ~2 cups hot water; 2 cups coconut milk; 2 tbsp custard powder; 1 to 1.5 cans condensed milk; ½ tsp vanilla extract; 2 tsp rose water; ½ tsp coconut extract

⏱ 50 min

Rich homemade coconut ice cream made from fresh coconut with a custard base for creamy texture. Optional flavourings include rose water, vanilla extract, and coconut extract to suit your preference.

Adapted from a video by CookingWithRia

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Watch on YouTube

Ingredients

fresh coconutwhole fresh coconut, or frozen grated coconut from supermarket freezer section~1est.
hot waterto blend with coconut meat to extract coconut milk~2 cupsest.
coconut milkfreshly extracted from coconut2 cups
custard powderoptional; omit for vegan version—ice cream will be less firm but still delicious2 tbsp
condensed milkadjust to taste preference; coconut condensed milk can be used for vegan version1 to 1.5 cans
vanilla extractor adjust to taste—use sparingly to avoid overpowering coconut flavour

Steps

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1
Crack open the fresh coconut by striking it firmly around the circumference at the center line. Pour out and reserve the coconut water.
2
Remove the coconut meat from the shell using an oyster knife or similar tool, working around the circumference. Alternatively, use pre-grated frozen coconut from the supermarket.
3
Rinse the coconut meat under cold running water and use a potato peeler to remove any dark outer skin.
4
Cut the coconut meat into smaller pieces to avoid overloading the blender.
5
Place the chopped coconut in a blender with hot water. Pulse rather than blend (1–2 seconds at a time) to avoid splattering and until the mixture is smooth and fine.
6
Strain the mixture through cheesecloth or a thin cloth, squeezing firmly to extract all the coconut milk.
7
Heat 2 cups of coconut milk in a pot over low heat. Stir in 2 tablespoons of custard powder, stirring constantly until the mixture gradually thickens.
8
Strain the custard to remove any lumps, then remove from heat. Let cool completely for 20–30 minutes before refrigerating, to prevent spoilage.
9
Combine the cooled custard with the remaining fresh coconut milk. Add 1 to 1.5 cans of condensed milk, adjusting the amount to your desired sweetness.
10
Add 0.5 teaspoon of vanilla extract, adjusting to taste. Optionally add a few drops of rose water and/or 0.5 teaspoon of coconut extract. Mix well.
11
Refrigerate the mixture until ready to churn into ice cream.
12
Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions. Alternatively, pour into ice block trays and freeze, stirring every 30 minutes until firm.

Homemade Coconut Ice Cream

Ingredients

Steps

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