Coconut Ice Cream
Ingredients
- 2 cups coconut milk powder
- 1 cup hot tap water
- 1 cup heavy cream, chilled
- 3 tablespoons pastry cream filling mix
- 1/2 cup sugar
- 1/4-1/2 teaspoon extra strong coconut flavoring
- 1/2 cup shredded coconut (optional)
Directions
1) Dissolve the coconut milk powder in the hot water in a large bowl. Whisk until all large lumps are gone.
2) Add the pastry cream filling mix to the heavy cream, again whisking until no lumps remain.
3) Mix the coconut "milk" and pastry/heavy cream together. Add the sugar and coconut flavor. Add the shredded coconut, if using. Place the bowl in the fridge to chill for several hours, or up to overnight.
4) Freeze in a 1-quart ice cream maker according to the manufacturer's directions. The ice cream will be dense and soft when finished. Enjoy right away for a soft-serve treat, or chill in the freezer for 4 to 6 hours to harden.
Yield: 1 quart.
Reviews
07/13/2010- I enjoyed the large-scaled coconut flavor of this recipe. However, the texture was extremely off-putting to me and my dinner guests. It's somewhat reminiscent of decades-old Twinkie filling, with a mouthfeel akin to some of the lesser library pastes I sampled as a toddler. A much better and simpler recipe is to take a large can of sweetened condensed milk, a large can of evaporated whole milk, and 8 ounces of heavy cream. Mix. Add the 1/2 teaspoon of extra-strong coconut flavoring and some desiccated coconut, if you wish. Freeze by your usual methods. Voila! Perfection, according to all my guests who have sampled this on numerous occasions.
06/28/2010- I read this receipe late last week and wanted to make it this weekend but didn't have a couple of the ingredients. I took the suggestion from another reader and used a can of coconut milk instead of the powder/water and also substituted instant coconut pudding mix powder for the pastry cream powder. It turned out great! Very creamy, rich and tastes wonderful. I even had some for breakfast this monring.
- 06/25/2010
- I would like to make this with canned coconut milk. I cook with it frequently for Thai food and have a case of it. How can it be substituted in this recipe? Thanks Janice This would be an experiment. Give it a try. Frank @ KAF.
- 06/25/2010
- I've ordered your shred coconut but it is very tiny compared to the large-looking coconut in your photo. And your toasted coconut doesn't look as large either. Do you have the product as shown?
Each batch of coconut will be a bit different, and while we try our best to photograph the products as they are, it can be hard to get everything to look exactly the same, as there are lighting differences etc. The coconut on top of the ice cream in the photo is our large flake coconut that we toasted in the oven. Hope this helps! MJR @ KAF
