Indulge in the rich and creamy goodness of homemade toasted coconut ice cream. This recipe combines toasted coconut flakes and a luscious creamy base to create a tropical frozen treat that will transport you to a beach paradise. With just a few simple ingredients and a bit of patience, you can enjoy a scoop of this decadent ice cream in no time. Whether you're a coconut lover or simply looking for a refreshing dessert, this recipe won't disappoint.
Ingredients
- 2 cups full-fat coconut milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/2 cup unsweetened shredded coconut
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Directions
- Preheat the oven to 350°F (175°C). Spread the shredded coconut on a baking sheet and toast it in the oven for about 5-7 minutes, until golden brown. Set aside.
- In a medium saucepan, combine the coconut milk and heavy cream. Heat over medium heat until it starts to simmer, then remove from heat.
- In a separate bowl, whisk together the sugar, egg yolks, vanilla extract, and salt until well combined.
- Slowly pour the hot coconut milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This should take about 8-10 minutes.
- Remove from heat and strain the mixture through a fine-mesh sieve to remove any lumps or cooked egg bits.
- Stir in the toasted shredded coconut, reserving a small amount for garnish.
- Transfer the mixture to an airtight container and refrigerate for at least 6 hours or overnight to chill completely.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
- When the ice cream reaches a soft-serve consistency, transfer it to a lidded container, sprinkle with the reserved toasted coconut, and freeze for an additional 2-3 hours to firm up.
- Serve the toasted coconut ice cream in bowls or cones and enjoy the tropical flavors!
