But there is something truly majestic about coconut ice cream that sets it apart from the rest. It’s as if each scoop of this creamy delicacy transports you to a tropical oasis where palm trees sway in the breeze and the crystal-clear waters of the Caribbean glisten under the sun.
The richness of the coconut milk and cream create a velvety texture that lingers on the tongue, while the subtle sweetness dances in perfect harmony with the nutty undertones. The coconut flakes add an element of texture that elevates the ice cream to a level of pure indulgence. One cannot help but feel a sense of reverence when indulging in this divine dessert. It is a true representation of the beauty and bounty that our island has to offer.
Prep Time: 45minutes mins
Cook Time: 25minutes mins
Total Time: 1hour hr 10minutes mins
Course: Desserts
Cuisine: Caribbean:
Ingredients
- 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
- Ice
Instructions
- 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.
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Recipe © Simply Trini Cooking. All rights reserved
Coconut Ice Cream
Ingredients
- 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
- Ice
Instructions
- 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.
