Ingredients with Measurements:
- 2 cans of full-fat coconut milk (13.5 oz each)
- 1 cup of sweetened shredded coconut
- 1/2 cup of granulated sugar
- 1/4 tsp of salt
- 1 tsp of vanilla extract
- 1/2 tsp of coconut extract (optional)
Special equipment needed:
- Ice cream maker
- Fine-mesh strainer
- Large mixing bowl
- Whisk
- Rubber spatula
- Airtight container for storage
Step-by-step instructions:
1. In a large mixing bowl, whisk together the coconut milk, shredded coconut, sugar, and salt until well combined.
2. Add the vanilla extract and coconut extract (if using) and whisk again until fully incorporated.
3. Pour the mixture through a fine-mesh strainer to remove any lumps or clumps of shredded coconut.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight, to chill the mixture thoroughly.
5. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
6. Transfer the ice cream to an airtight container and freeze for at least 2 hours, or until firm.
7. Serve the coconut-coconut ice cream in bowls or cones and enjoy!
- Time:
Preparation time: 10 minutes
- Chilling time: 2 hours or overnight
- Churning time: 20-30 minutes
- Freezing time: 2 hours or until firm
Temperature:
- Refrigerate the mixture until thoroughly chilled (at least 2 hours or overnight).
- Churn the ice cream according to the manufacturer's instructions.
- Freeze the ice cream until firm.
Serving size:
- This recipe makes about 1 quart of ice cream.
- Serving size: 1/2 cup
Nutritional information:
- Calories: 240
- Fat: 20g
- Saturated Fat: 18g
- Carbohydrates: 16g
- Fiber: 1g
- Sugar: 14g
- Protein: 2g
- Sodium: 70mg
Substitutions for ingredients:
- You can use unsweetened shredded coconut instead of sweetened shredded coconut if you prefer a less sweet ice cream.
- You can use coconut sugar or honey instead of granulated sugar for a healthier option.
Variations:
- Add chopped nuts, chocolate chips, or fruit to the ice cream mixture before churning for added texture and flavor.
- Use coconut cream instead of coconut milk for a richer and creamier ice cream.
- Add a few drops of food coloring to the mixture for a fun and colorful twist.
Tips and tricks:
- Make sure to chill the mixture thoroughly before churning to ensure a smooth and creamy texture.
- Don't overfill the ice cream maker, as the mixture will expand as it churns.
- Store the ice cream in an airtight container to prevent freezer burn.
Storage instructions:
- Store the coconut-coconut ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
- Allow the ice cream to soften at room temperature for a few minutes before serving.
Presentation ideas:
- Serve the coconut-coconut ice cream in bowls or cones.
- Top with whipped cream, toasted coconut, or fresh fruit for added flavor and texture.
Garnishes:
- Whipped cream
- Toasted coconut
- Fresh fruit
Pairings:
- Serve the coconut-coconut ice cream with fresh fruit, such as mango or pineapple, for a tropical twist.
- Pair with a warm slice of coconut cake or pie for a decadent dessert.
Suggested side dishes:
- Fresh fruit salad
- Coconut rice
- Grilled pineapple
Troubleshooting advice:
- If the ice cream is too hard, let it sit at room temperature for a few minutes to soften before serving.
- 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 eggs if you choose to add them to the recipe.
- Store the ice cream in an airtight container to prevent contamination.
Food history:
- Coconut ice cream is a popular dessert in many tropical regions, including Southeast Asia and the Caribbean.
Flavor profiles:
- Creamy, sweet, and coconutty.
Serving suggestions:
- Serve the coconut-coconut ice cream as a refreshing dessert on a hot summer day.
Related Categories
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Region: Thai
Taste: Creamy, Coconutty, Sweet, Rich, Refreshing