Creamy Barbadine Coconut Ice Cream

This ice cream is a combination of coconut and barbadine. I enjoyed this barbadine coconut ice cream.

Barbadine Coconut Ice Cream

Course: Desserts

Cuisine: Caribbean


  • 1 barbadine fruit yields 3 cups
  • 4 tbsp. cornstarch
  • 1/2 cup sugar
  • 4 cups fresh coconut milk See instructions below
  • 1/2 cup condense milk
  • 1/2 cup heavy cream
  • 1 tsp. coconut essence


  • Remove the seed and strain to collect the liquid. Peel the barbadine and chop the pulp.
  • Blend the liquid and chopped pulp of the barbadine in a blender or food processor. Set aside.
  • Now for the coconut milk:
  • Blend the meat of 2 coconuts with 3 1/2 cups of water. Strain and squeeze in a mesh cloth.
  • This should yield about 4 cups of coconut milk. Reserve three cups. Pour one cup of coconut milk in a bowl.
  • Add the cornstarch and whisk. Make sure there are no lumps.
  • In a deep pot, add the blended barbadine pulp, the three cups of coconut milk and sugar.
  • Heat over a low flame and mix with a whisk.
  • Add the condensed milk. Mix well.
  • Add the reserved coconut milk + cornstarch mixture
  • Add the heavy cream (optional). Allow to cool and then refrigerate for a minimum of 3 hours.
  • Remove the mixture and place in the ice cream machine.
  • Follow the manufacturer’s instructions for churning the ice cream.
  • In our case, using a kitchenaid ice cream attachment, a thick creamy mixture is produced after 20 minutes.
  • Pour the ice cream in a container and freeze. Serve cold.

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Recipe © Simply Trini Cooking. All rights reserved

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