Recipe by SUEMB
"Creamy ice cream with a rich coconut flavor. A sweet treat that any coconut lover would enjoy."
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1 (14 ounce) can
cream of coconut
1 1/2 cups
1 1/2 cups
sweetened flaked coconut
This is a very luscious coconut ice cream. The only thing I will do different next time is put the flaked coconut in the blender/processor with the milk and cream of coconut. The flakes made the ice cream a bit chewy in texture. Otherwise, this recipe is very easy and extra creamy. For those reviewers that are saying theirs turned out icy or not sweet, there is a huge difference between cream of coconut and coconut milk. It is like the difference between evaporated milk and sweetened condensed milk. Two brands to look for in cream of coconut are "Coco Lopez" and "Coco Colada".
I made this yesterday, and when I tasted it a few hours ago, I was met, not with the taste of luscious, rich coconut ice cream like I was expecting, but with almost-flavorless and not-nearly-sweet-enough ice cream. There wasn't much coconut flavor (even after adding 1/2 teaspoon coconut extract) or much of any flavor, really (even after adding 1/2 teaspoon vanilla extract). The taste wasn't bad, but definitely wasn't good, either. I know what you're thinking: "Oh, she used coconut milk and not cream of coconut like the recipe specifies," but you're wrong. I DID use cream of coconut, I even double-checked before using. Even after making it, I checked to see if I had accidentally used my coconut milk instead of my cream of coconut, and, nope, the coconut milk was still there. I'm not sure what went wrong. Was the cream of coconut rancid or something? Or was the brand of cream that I used just not good?
I've prepared this recipe two ways and both ways were excellent. The first time I didn't have any cream of coconut. *NOTE* Cream of Coconut IS NOT the same as coconut milk. Substituting coconut milk for coconut cream would be like substituting evaporated milk instead of sweetened condensed milk. That being said, since I didn't have coconut cream, I substituted with a (14oz) can of sweetened condensed milk instead and added 1 and 1/2 teaspoons of coconut extract. It turned out excellent! The second time I made it as directed. Both times were delicious.
Coconut cream can be found in the mixer aisle of most supermarkets. It's used commonly in pina coladas. It is thick, syrupy, sticky, and extremely sweet. The coconut cream you often find next to coconut milk in Asian groceries is not what you want to use. Check the ingredients list for sugar.
Rich, creamy explosion of coconut flavor! This is also one of the easiest ice creams I've made as it calls for so few ingredients and no extra steps like cooking the custard or mixing and chopping. This is a lovely, pure white ice cream, easily adaptable to endless toppings or additions if you choose, though it is perfect just as is. For this occasion I just drizzled some chocolate syrup on the plate and added a few fresh raspberries and chopped chocolate covered almonds. I followed the recipe exactly as written, but chopped the coconut finely in my food processor. I added the coconut to the cream mixture and then let it steep its flavor into the mixture while chilling in the fridge for several hours. This is one of those few recipes that exceed your expectations.
Awesome ice cream. It's also good, as one reviewer noted, with crushed pineapple added at the end.
Not to beat a dead horse, but if you use coconut cream or coconut milk instead of cream of coconut, you will surely be disappointed. I used Coco Lopez cream of coconut. I also omitted the optional flaked coconut for a smoother texture.
This ice cream was awesome. Thanks!
This recipe is off the hook good! I served it to dinner guests with a wedge of grilled fresh pineapple, and it was a big hit. The great thing is it looks very fancy, but is very easy!
I really like this ice cream. It's extremely simple and quick to make. There's no cooking a custard first, it's just mix and freeze. I, too, toasted the coconut first and I also added a pinch of salt. The biggest hint is to use the correct coconut cream, NOT milk. I used the Coco Lopez brand as suggested by ALBERTACF and it was right on! It is found in the mixers (alcohol) isle at your market. The kind you find in the Asian isle is coconut milk, at least at my market. Thanks, SueMB, for sharing this recipe and ALBERTACF for the clarification between the two (cream/milk)!
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Ice Cream
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 261
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