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Coconut Ice Cream

Madhuri.Dixit's picture
Coconut Ice Cream has a great taste. Coconut Ice Cream gets its taste from coconut mixed with eggs and sugar. Coconut Ice Cream is served as dessert in summer days.
  Milk 350 Milliliter
  Desiccated coconut 75 Gram
  Single cream 350 Milliliter
  Eggs 2
  Egg yolks 2
  Sugar 100 Gram
  Salt 1⁄4 Teaspoon

Scald the milk, coconut and cream in a heavy based pan over a low heat about 15-20 minutes.
Push through a fine sieve, pressing out as much of the coconut juice as possible.
Discard the coconut.
Beat the eggs and egg yolks, sugar and salt with an electricbeater until thick and mousse like.
Place over a pan of simmering water, stir in some of the coconut cream mixture, then the remainder and cook until the mixture will coat the back of a spoon.
Cool quickly, then pour into freezer trays and freeze until mushy.
Beat again to break up the ice crystals, return to the freezer trays and freeze until firm, about 2-3 hours depending on freezer temperature and tray size.
Scoop into chilled glasses to serve.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2013 Calories from Fat 1262

% Daily Value*

Total Fat 145 g223.5%

Saturated Fat 97.5 g487.4%

Trans Fat 0 g

Cholesterol 1059.1 mg353%

Sodium 946.6 mg39.4%

Total Carbohydrates 151 g50.3%

Dietary Fiber 12.2 g48.9%

Sugars 125.3 g

Protein 43 g86.4%

Vitamin A 71.4% Vitamin C 6.5%

Calcium 84.4% Iron 30%

*Based on a 2000 Calorie diet

1 Comment

kalai's picture
Coconut Ice Cream Recipe