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Fresh Coconut Ice Cream

  Coconut water 1 Pint
  Unsweetened evaporated milk 1 1⁄4 Can (12.5 oz) (1 large can)
  Eggs 2
  Flour 1 Tablespoon
  Sugar 1 Cup (16 tbs)
  Sweet cream 1 Pint
  Coconuts 5 (jelly form)

Scald coconut water and evaporated milk in double boiler.
Mix flour and sugar and add beaten eggs.
Stir this mixture slowly into hot milk until it thickens.
Set aside to cool.
Just before freezing, add coconut jelly and sweet cream. (Coconut has a "jelly" texture before it attains the hard, firm consistency commonly found in commercial coconuts It is coconut in this jellied stage which is used for the best Key West coconut ice cream.)

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 9438 Calories from Fat 6272

% Daily Value*

Total Fat 743 g1143.7%

Saturated Fat 635.7 g3178.6%

Trans Fat 0 g

Cholesterol 688.9 mg229.6%

Sodium 1661.7 mg69.2%

Total Carbohydrates 692 g230.7%

Dietary Fiber 184.3 g737.3%

Sugars 482 g

Protein 124 g248.5%

Vitamin A 58.1% Vitamin C 135.6%

Calcium 105.5% Iron 289.8%

*Based on a 2000 Calorie diet

Fresh Coconut Ice Cream Recipe