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Coconut Ice Cream


For a double coconut treat, stir 1/2 cup (1 1/2 ounces) toasted shredded coconut into the ice cream during the final minute of processing.


  • 1 1/4 cups packed sweetened flaked coconut
  • 1 1/2 cups half-and-half
  • 3/4 cup canned sweetened cream of coconut
  • 6 egg yolks
  • 1/3 cup granulated sugar
  • 1 1/2 cups whipping cream


  1. In a large, heavy saucepan over medium heat, place the flaked coconut. Stir the coconut until it begins to brown, about 7 minutes, watching carefully so it doesn't burn.
  2. Add the half-and-half and bring to a simmer. Remove from the heat. Cover and let stand for 30 minutes.
  3. Pour the coconut mixture through a medium-mesh sieve set over a large bowl, pressing on the coconut with a rubber spatula to extract as much liquid as possible; discard the coconut.
  4. Return the coconut milk to the same saucepan and place over medium-high heat.
  5. Add the cream of coconut and bring to a simmer. Remove from the heat.
  6. In a metal bowl, whisk together the egg yolks and sugar until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Gradually pour the hot coconut-milk mixture into the yolk mixture, whisking constantly. Return the mixture to the same saucepan and place over medium-low heat. Cook, stirring slowly and continuously with a wooden spatula, until the custard thickens and leaves a path on the back of the spatula when a finger is drawn across it, about 5 minutes; do not allow to boil.
  7. Pour the custard through the medium-mesh sieve set over a clean bowl.
  8. Add the whipping cream and stir well.
  9. Refrigerate the custard until cold, about 1 hour.
  10. Transfer the custard to an ice cream maker and process according to the manufacturer's instructions.
  11. Transfer the ice cream to a container; cover and freeze until firm, at least 4 hours or for up to 3 days.

Makes about 4 1/2 cups, 9 servings

Posted by Annette at Recipe Goldmine 8/7/2001 6:18 pm.

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