- 2 coconut
- 2 tins evaporated milk (410g)
- 4 tins condensed milk (390g )
- 1 pk. custard powder (200g)
- 4 cups water, divided
- 1/2 cup cornstarch
- 4 tbsp. sugar
- 1 tbsp. mixed essence
- 2 pks. salt (500g)
Add the custard to 2 cups water and stir over low
heat. Continue stirring until the custard thickens.
Make the coconut milk. In a large bowl mix the
coconut milk, evaporated milk, condensed milk,
cornstarch, sugar and mixed essence.
Strain the mixture while pouring it into the can. Set
the dasher inside. Fill 3/4 of the can with the mixture.
Place the can inside the pail and assemble the
crank. Add ice and salt and turn the crank until it
gets stiff to turn. Churning the coconut ice cream will
take some time.
The ice cream would take about half an hour to
make. To further ripen the ice cream just place it in
the freezer until it is ready to be served.
Click here for step by step recipe with pictures.
Recipe © Simply Trini Cooking. All rights reserved