Toasted Coconut Ice Cream Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
4 cups
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Calories
253 kcal
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Course
Dessert
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Cuisine
North American
Toasted Coconut Ice Cream Recipe
Description
The process starts by toasting shredded coconut in a pan until golden and fragrant, enhancing its natural nuttiness. A mixture of canned coconut milk and coconut sugar is gently warmed until the sugar dissolves; then vanilla extract and most of the toasted coconut are stirred in. Once cooled, this base is churned in an ice cream maker for a creamy consistency, with optional chocolate chunks folded in for extra richness. The remaining toasted coconut is sprinkled on top before serving to deliver a crunchy finish that complements the smooth ice cream.
A no-churn alternative involves partially freezing the coconut milk mixture and stirring it periodically to create a textured and creamy frozen dessert without specialized equipment. This recipe provides a flavorful coconut-focused treat suitable for those seeking a dairy-free option, capturing coconut’s layered flavors from toasty to sweet and creamy.
Ingredients
- 2 cups coconut divided, shredded
- 2 ounce coconut milk minimum 60% coconut extract, unsweetened, canned
- ½ cup coconut sugar
- 1 tablespoon vanilla extract
- ½ cup chocolate optional (vegan or paleo, if needed, chunks
Instructions
- Place the coconut in a large pan over medium heat. Stir occasionally for about 5 minutes, or until it smells fragrant and is golden brown.
- Add the coconut milk and coconut sugar to a small pot and warm over medium heat until the sugar is dissolved. Remove from the pot from the heat and stir in the vanilla and 1 ½ cups of the toasted coconut. Place the pot in your fridge until the coconut milk is cold.
- Process the coconut ice cream in your ice cream maker according to the manufacturers directions. If using, stir in the chocolate chunks.
- Serve with the remaining toasted coconut sprinkled over the top.
No Churn Toasted Coconut Ice Cream
- Pour the cold coconut milk into a shallow pan and place it in your freezer. After 1 hour, remove the pan and scrape the ice cream with a fork and mix it around. Put it back into your freezer for another hour. Repeat these steps 2-3 more times, until the ice cream is frozen and creamy. If using, stir the chocolate chunks through the ice cream after the last time you scrape it with a fork.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Serving | 1 serving = ½ cup | |
| Calories | 253kcal | 13% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 19g | 29% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 29mg | 1% |
| Potassium | 190mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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