Go Back Email Link
+ servings

Toasted Coconut Ice Cream

Arlene Mobley - Flour On My Face
Homemade Ice Cream is one summer time pleasure I can't live without. This Toasted Coconut Ice Cream is creamy and rich.
5 from 2 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 4 Servings
Calories 884 kcal


  • 13 oz. One 13.5 ounce can of coconut milk about 1 ⅔ cups
  • ½ cup milk
  • cup granulated sugar
  • 2 cups heavy cream
  • 1 ¼ cups sweetened shredded coconut separated
  • 5 large egg yolks
Follow Flour On My Face on Pinterest


  • Toast ¼ cup of the sweetened coconut in a dry frying pan, until golden brown.
  • Heat the milk, coconut milk, heavy cream and remaining cup of shredded coconut until bubbles form around the edges of the pot.
  • While the milks are heating beat the egg yolks and sugar until pale yellow.
  • Once the milks have formed a line of bubbles around the inside edge of the pot remove it from the heat and strain the shredded coconut out. Discard the coconut.
  • Temper the egg yolks by drizzling ¼ cup of the hot milk mixture into the yolks while whisking. Repeat with another ¼ cup of hot milk mixture. Now it is safe to pour the remaining hot milk mixture into the bowl of yolks with out the yolks cooking.
  • Whisk for about 1 minute and strain through a fine mesh strainer into the pot you cooked the milks and whipping cream in.
  • Return the pot to the heat and cook the custard base until it thickens enough to coat the back of a spoon. Test for doneness by running your finger through the custard. If a trail remains your custard is done. If not continue cooking and check again after 5 minutes.
  • When your custard is done remove the pot from the heat and pour the custard into a bowl, preferably one with a pouring spout. If using an ice cream maker it will make pouring the ice cream base into it much easier.
  • Allow your ice cream base to cool on the counter to room temperature. Once cool cover with plastic wrap and chill in the refrigerator for at least 1 - 2 hours.
  • When the ice cream base has chilled completely churn in an ice cream maker per manufactures instructions.
  • Five minutes before your ice cream is finished add the ¼ of toasted coconut and continue churning.
  • Place ice cream in an airtight container and freeze overnight.
  • Makes about 4 ½ cup servings.


Serving: 1Serving | Calories: 884kcal | Carbohydrates: 38g | Protein: 9g | Fat: 80g | Saturated Fat: 56g | Cholesterol: 397mg | Sodium: 154mg | Potassium: 450mg | Fiber: 1g | Sugar: 31g | Vitamin A: 2105IU | Vitamin C: 2mg | Calcium: 160mg | Iron: 4mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2