Coconut Ice-Cream

Coconut Ice-Cream Recipe from France with Evaporated Milk and Condensed Milk

Region / culture: France | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Coconut ice-cream is a delicious and creamy frozen dessert that is perfect for those hot summer days. Made with fresh coconut milk and a few simple ingredients, this recipe is sure to become a favorite in your household.

History

Coconut ice-cream has been enjoyed for centuries in tropical regions where coconuts are abundant. The creamy texture and sweet flavor of coconut milk make it a perfect base for a refreshing frozen treat.

Ingredients

2 dry coconuts
1 can of evaporated milk
1 can of condensed milk
0.75 cup of cornstarch or custard powder

How to prepare

Grate the coconut and add 3 cups of water.
Mix and squeeze to extract the milk. Strain through a sieve.
Heat the evaporated and condensed milk.
Mix 0.25 cup of cornstarch or custard powder with some cold water to make a paste.
Stir the paste into the milk and boil until thickened.
Add the coconut mixture. Pour it back and forth between two containers until cool.
Strain the mixture into a freezer tray.
When the mixture is solid for an inch at the edge of the tray, remove from the freezer and beat it.
Put the mixture back into the freezer tray and freeze.

Variations

Add chopped nuts or chocolate chips for added texture and flavor.
Use coconut cream instead of coconut milk for a richer and creamier ice-cream.

Cooking Tips & Tricks

Make sure to use fresh coconuts for the best flavor and texture.

- Be sure to strain the coconut milk to remove any pulp or debris.

- Stir the custard mixture constantly to prevent lumps from forming.

- Allow the ice-cream mixture to cool completely before freezing to ensure a smooth and creamy texture.

Serving Suggestions

Serve coconut ice-cream in a chilled bowl topped with toasted coconut flakes or fresh fruit for a tropical twist.

Cooking Techniques

Be sure to constantly stir the custard mixture to prevent lumps from forming.

- Allow the ice-cream mixture to cool completely before freezing to ensure a smooth texture.

Ingredient Substitutions

You can use coconut cream instead of coconut milk for a richer flavor.

- Cornstarch can be used instead of custard powder in this recipe.

Make Ahead Tips

You can prepare the coconut milk mixture ahead of time and freeze it for up to a week before churning it into ice-cream.

Presentation Ideas

Serve coconut ice-cream in a coconut shell for a fun and tropical presentation.

Pairing Recommendations

Coconut ice-cream pairs well with fresh fruit, chocolate sauce, or a drizzle of caramel.

Storage and Reheating Instructions

Store leftover coconut ice-cream in an airtight container in the freezer for up to two weeks. Allow it to soften slightly at room temperature before serving.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 10g per serving

Proteins

Protein: 5g per serving

Vitamins and minerals

Coconut milk is rich in vitamins and minerals, including vitamin C, iron, and magnesium.

Alergens

This recipe contains dairy and coconut, which may be allergens for some individuals.

Summary

Coconut ice-cream is a rich and creamy dessert that is high in fat and carbohydrates. It is a delicious treat to enjoy in moderation.

Summary

How did I get this recipe?

The memory of finding this recipe for the first time is a special one. It was a warm summer day, just like today, when I stumbled upon an old cookbook in the dusty attic of my grandmother's house. As I flipped through the yellowed pages, a recipe for coconut ice-cream caught my eye. I could almost smell the sweet, tropical aroma through the musty air.

I had always loved coconut, with its creamy texture and delicate flavor. My mouth watered at the thought of homemade coconut ice-cream, a treat I had never tried before. Excitedly, I copied down the recipe in my notebook, eager to give it a try.

The next day, I set to work in the kitchen, gathering the ingredients and following the instructions carefully. I cracked open a fresh coconut, scooping out the flesh and blending it with rich, creamy coconut milk. I added a touch of sugar for sweetness and a hint of vanilla for depth of flavor.

As the mixture churned in the ice-cream maker, I couldn't help but sneak a taste. The creamy coconut flavor burst on my tongue, transporting me to a tropical paradise. I knew I had stumbled upon something truly special.

When the ice-cream was finally ready, I scooped it into a bowl and topped it with toasted coconut flakes. The first bite was pure bliss, a taste of summer in every spoonful. I knew then that this recipe would become a staple in my kitchen, a favorite to share with friends and family.

Over the years, I have made this coconut ice-cream countless times, each batch more delicious than the last. I have experimented with different variations, adding in chunks of fresh pineapple or a swirl of chocolate sauce. But no matter how I choose to serve it, the coconut ice-cream always brings a smile to the faces of those who taste it.

I have shared this recipe with friends and neighbors, passing it down through the generations. It has become a beloved tradition in our family, a reminder of lazy summer days and simple pleasures. I love nothing more than seeing the joy on my grandchildren's faces as they dig into a bowl of homemade coconut ice-cream, just like I did all those years ago.

As I sit here now, savoring a scoop of coconut ice-cream on a hot summer day, I am grateful for the memories and the moments that this recipe has brought into my life. It is more than just a dessert; it is a connection to the past, a celebration of family and tradition.

So here's to coconut ice-cream, a recipe that has stood the test of time and brought joy to all who have tasted it. May it continue to sweeten our lives for generations to come.