Enjoy the fresh taste of tender coconut in a creamy homemade ice cream. This recipe combines tender coconut flesh, coconut milk, and cream, then uses your Rasoishop Ice Cream Maker to create a soft, fragrant frozen dessert with chewy coconut pieces.

Ingredients

• ✔ Flesh of 2 tender coconuts, scraped - about 200 g
• ✔ 400 ml Thick coconut milk
• ✔ 150 ml Heavy cream
• ✔ 120 g Sugar
• ✔ ½ tsp Vanilla extract
• ✔ A pinch of salt

Instructions:

1. ✔ Scrape the tender coconut: Use the coconut scraper attachment to scrape the tender coconut flesh. Keep about one-third of the scraped coconut aside to fold into the ice cream later.
2. ✔ Make the coconut base: Blend the remaining tender coconut with the thick coconut milk until smooth.
3. ✔ Dissolve the sugar: Warm the coconut mixture gently with the sugar and salt until the sugar dissolves completely. Do not overheat it. Allow the mixture to cool completely.
4. ✔ Add cream and vanilla: Stir in the heavy cream and vanilla extract. Refrigerate the mixture for about 2 hours until thoroughly chilled.
5. ✔ Churn in the ice cream maker: Pour the chilled coconut mixture into your Rasoishop Ice Cream Maker and churn for about 20 minutes.
6. ✔ Add the tender coconut pieces: Once churning is complete, gently fold the reserved scraped tender coconut into the ice cream by hand. This gives the finished dessert its characteristic soft coconut texture.
7. ✔ Freeze: Transfer to a freezer-safe container and freeze for about 4 hours before serving.

Coconut Tip

Use coconut milk rather than coconut water for this recipe. The richer coconut milk helps give the ice cream a creamy, scoopable texture.