Double Coconut Ice Cream

Double Coconut Ice Cream

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  • Prep Time


  • Total Time


  • Servings



  • 2

    13.5 cans coconut milk (canned); divided

  • ¾

    cup sugar

  • 4

    egg yolks

  • pinch Salt

  • 1

    teaspoon vanilla extract

  • ½

    teaspoon coconut extract

  • 1

    cup sweetened coconut flakes


Add 1/2 can coconut milk, sugar, egg yolks and salt to a heavy bottomed sauce pan. Whisk well. Cook over a medium heat, stirring constantly, until mixture is thickened (just before a simmer). Remove from heat; add vanilla and coconut extracts, and remaining coconut milk. Stir well and pour into a pie plate. Cover and poke some holes in plastic wrap to let steam escape. Refrigerate until cooled. While cooling, toast coconut flakes in a dry skillet over medium-high heat, stirring until golden. Transfer to a plate to cool. Pour cold coconut mixture and coconut flakes into frozen insert of ice cream maker. Follow manufacturer's instructions.


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