Ingredients with Measurements:
- 1 can of coconut milk (13.5 oz)
- 1 can of sweetened condensed milk (14 oz)
- 1 cup of heavy cream
- 1 tsp of vanilla extract
- 1/2 cup of shredded coconut
Special equipment needed:
- Ice cream maker
- Mixing bowl
- Whisk
- Rubber spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together the coconut milk, sweetened condensed milk, heavy cream, and vanilla extract until well combined.
2. Add the shredded coconut to the mixture and stir until evenly distributed.
3. Pour the mixture into the ice cream maker and churn according to the manufacturer's instructions.
4. Once the ice cream is done churning, transfer it to a freezer-safe container and freeze for at least 4 hours or until firm.
5. When ready to serve, let the ice cream sit at room temperature for a few minutes to soften before scooping.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes (churning time)
Temperature:
Freezer temperature: 0°F (-18°C)
Serving size:
This recipe makes about 6 servings.
Nutritional information:
Calories per serving: 380
Fat: 28g
Carbohydrates: 30g
Protein: 5g
Sodium: 110mg
Sugar: 26g
Substitutions for ingredients:
- You can use light coconut milk instead of regular coconut milk for a lighter version of this recipe.
- If you don't have sweetened condensed milk, you can use regular condensed milk and add sugar to taste.
Variations:
- Add chopped nuts or chocolate chips to the mixture for added texture.
- Substitute the shredded coconut with toasted coconut flakes for a more intense coconut flavor.
- Add a few drops of coconut extract for an even stronger coconut taste.
Tips and tricks:
- Make sure the ice cream maker bowl is completely frozen before using it.
- For a creamier texture, use full-fat coconut milk and heavy cream.
- Don't overfill the ice cream maker with the mixture, as it will expand during churning.
Storage instructions:
Store the coconut helado in a freezer-safe container with a tight-fitting lid for up to 2 weeks.
Reheating instructions:
To soften the ice cream, let it sit at room temperature for a few minutes before scooping.
Presentation ideas:
Serve the coconut helado in a bowl or cone and top with toasted coconut flakes or fresh fruit.
Garnishes:
Toasted coconut flakes, fresh fruit, chocolate chips, or chopped nuts.
Pairings:
This coconut helado pairs well with tropical fruits such as mango, pineapple, or papaya.
Suggested side dishes:
This ice cream is best enjoyed on its own as a dessert.
Troubleshooting advice:
- If the ice cream is too hard, let it sit at room temperature for a few minutes to soften before scooping.
- If the ice cream is too soft, freeze it for a few more hours until it reaches the desired consistency.
Food safety advice:
- Make sure to use pasteurized dairy products to avoid foodborne illnesses.
- Store the ice cream in a freezer-safe container with a tight-fitting lid to prevent freezer burn.
Food history:
Helado is a traditional Latin American frozen dessert that is similar to ice cream. It is typically made with milk, sugar, and fruit or other flavorings.
Flavor profiles:
This coconut helado is creamy, sweet, and has a tropical coconut flavor.
Serving suggestions:
Serve this coconut helado as a refreshing dessert on a hot summer day.
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Taste: Creamy, Coconutty, Sweet, Refreshing