COCONUT ICE CREAM
Creamy ice cream with a rich coconut flavor. A sweet treat that any coconut lover would enjoy.
Provided by SUEMB
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut.
- Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 407.4 calories, Carbohydrate 35.9 g, Cholesterol 63.6 mg, Fat 29 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 21.9 g, Sodium 86.6 mg, Sugar 31.8 g
LIMBER DE COCO (COCONUT ICE)
A Puerto Rican frozen treat. I looked forward to it every time I visited my grandmother as a child. Delicious and refreshing! Easy to make too.
Provided by Mightymiri
Categories World Cuisine Recipes Latin American Caribbean
Time 8h5m
Yield 4
Number Of Ingredients 5
Steps:
- Mix coconut milk, evaporated milk, sugar, vanilla extract, and cinnamon together in a bowl or blender until sugar dissolves and mixture is thoroughly combined.
- Pour mixture into ice trays or popsicle molds. Freeze 8 hours to overnight.
Nutrition Facts : Calories 212.1 calories, Carbohydrate 19 g, Cholesterol 13.7 mg, Fat 14 g, Fiber 0.7 g, Protein 4.2 g, SaturatedFat 11.4 g, Sodium 56.6 mg, Sugar 17.4 g
COCONUT ICE CREAM
This coconut ice cream recipe is a refreshing dessert that can cap off a warm summer evening. It has a nice coconut flavor without being too strong. -Tamra Kriedeman, Enderlin, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 quarts.
Number Of Ingredients 7
Steps:
- In a saucepan, combine the milk, sugar and salt; cook, stirring frequently, over medium heat just until mixture begins to boil. Stir in 1/2 cup coconut. Remove from the heat; let stand for 30 minutes. , Strain, discarding coconut. Place milk mixture in a large bowl; add cream, vanilla and remaining coconut. Cool completely. Freeze in an ice cream freezer according to manufacturer's directions. , Transfer to a 2-qt. freezer container. Cover and freeze for at least 4 hours before serving. Garnish with toasted coconut if desired.
Nutrition Facts : Calories 372 calories, Fat 27g fat (18g saturated fat), Cholesterol 74mg cholesterol, Sodium 139mg sodium, Carbohydrate 31g carbohydrate (30g sugars, Fiber 0 fiber), Protein 4g protein.
COCONUT ICE POPS
This easy no-fuss frozen dessert recipe for ghostly white coconut pops is the perfect treat to cool off on Halloween!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 9h
Yield 10
Number Of Ingredients 7
Steps:
- In 2-quart saucepan, mix coconut milk, half-and-half and sugar. Heat over medium heat 2 minutes, stirring constantly, until sugar is dissolved. Remove from heat; stir in coconut extract and coconut. Cool completely, about 30 minutes.
- Pour coconut mixture evenly into molds or cups. Cover with foil; place in freezer about 25 minutes or until partially frozen. Insert craft stick through foil into each pop. Freeze 8 hours or until firm. To serve, remove pops from molds or peel off paper cups.
Nutrition Facts : Calories 110, Carbohydrate 15 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 30 mg
COCONUT ICE SQUARES
This recipe was re-tested and updated on 05 April 2011. It now uses 250g of sweetened condensed milk and works beautifully.
Provided by Lesley Waters
Categories Buffet, Snack, Treat
Time 15m
Yield Approx 30 pieces
Number Of Ingredients 4
Steps:
- Using a wooden spoon, mix together the condensed milk and icing sugar in a large bowl. It will get very stiff. Work the coconut into the mix until it's well combined - use your hands, if you like.
- Split the mix into two and knead a very small amount of food colouring into one half. Dust a board with icing sugar, then shape each half into a smooth rectangle and place one on top of the other. Roll with a rolling pin, re-shaping with your hands every couple of rolls, until you have a rectangle of two-tone coconut ice about 3cm thick.
- Transfer to a plate or board and leave uncovered for at least 3 hrs or ideally overnight to set. Cut into squares with a sharp knife and pack into bags or boxes. These will keep for up to a month at least, if stored in an airtight container.
Nutrition Facts : Calories 739 calories, Fat 4 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein
TOFU CHOCOLATE ICE CREAM WITH MIXED BERRY SAUCE AND WHIPPED COCONUT CREAM
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 6h35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- For the ice cream: Place a metal loaf pan in the freezer to chill.
- Using a spoon, remove the solidified cream from the top of the coconut milk, leaving the coconut liquid behind in the bottom of the can. Place the cream in a large mixing bowl. Add 1/4 cup agave, then beat with a hand mixer until soft peaks form, 2 to 3 minutes. If the mixture is lumpy, add a little bit of the coconut liquid from the bottom of the can.
- Combine the tofu, cocoa powder, coconut oil, vanilla bean paste, salt and remaining 1/2 cup agave in a blender and blend until smooth, about 2 minutes. Pour the mixture into the bowl with the whipped coconut and fold until combined. Transfer to the chilled loaf pan and place in the freezer until firm, 4 to 6 hours, or up to overnight.
- For the mixed berry sauce: Add the berries, agave and lemon juice to a medium saucepot over medium heat. Bring to a boil, then reduce heat and simmer until it starts to thicken, 5 to 7 minutes. Remove from the heat and add to a clean blender; blend, making sure to remove the center of the blender top, for about 30 seconds. Pour into a heatproof container and let cool slightly before serving, about 15 minutes.
- Scoop the ice cream into bowls and top with the berry sauce.
PINEAPPLE-COCONUT ICE POPS
All fruit and no added sugar in these ice pops means they make a healthier summer treat for kids and adults alike!
Provided by Diana Moutsopoulos
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 4h5m
Yield 6
Number Of Ingredients 4
Steps:
- Combine pineapple, yogurt, coconut milk, and vanilla in a blender and blend until smooth. Pour into ice pop molds and freeze until completely frozen, 4 to 6 hours.
Nutrition Facts : Calories 61.2 calories, Carbohydrate 4.7 g, Cholesterol 3.8 mg, Fat 4.4 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 3.2 g, Sodium 12.8 mg, Sugar 3.4 g
COCONUT-PINEAPPLE ICE CREAM
Coconut and pineapple are the perfect partners for the most flavorful ice cream you've ever had.
Provided by lutzflcat
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 3h40m
Yield 8
Number Of Ingredients 6
Steps:
- Mix cream of coconut, half-and-half, chopped pineapple, pineapple juice, coconut flakes, and coconut extract together in a large bowl.
- Pour mixture into an ice cream maker and process until thickened according to manufacturer's instructions. Transfer mixture to an airtight container, and place in the freezer for about 3 hours or until firm.
Nutrition Facts : Calories 328 calories, Carbohydrate 41.5 g, Cholesterol 11.2 mg, Fat 17.9 g, Fiber 1.3 g, Protein 2.2 g, SaturatedFat 15.6 g, Sodium 38.5 mg, Sugar 37.2 g
PINEAPPLE-COCONUT ICE CREAM
This is a recipe I came up with while I was pregnant. I couldn't find a cooked custard-based ice cream with pineapple and coconut as the main ingredients as I couldn't eat uncooked eggs. This thick and creamy ice cream is a family favorite. I can't seem to make it fast enough!
Provided by Sarah Foster
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 8h45m
Yield 12
Number Of Ingredients 7
Steps:
- Whisk egg yolks and sugar in a medium bowl until thick and light yellow. Set aside.
- Heat half-and-half in a small saucepan until small bubbles start appearing around the edges. Remove from heat. Slowly drizzle into the eggs and sugar, whisking until incorporated. Return to the saucepan.
- Heat custard over medium-low heat, stirring constantly, until it coats the back of a spoon or reaches 165 degrees F (74 degrees C). Do not boil.
- Remove from heat and refrigerate for at least 4 hours, or until temperature reaches 65 degrees F (18 degrees C).
- Gently whisk in heavy whipping cream, 2 tablespoons reserved canned pineapple juice, and cream of coconut. Transfer to an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add crushed pineapple and flaked coconut near the end of the churning or it will all settle to the bottom. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 182.5 calories, Carbohydrate 16.5 g, Cholesterol 102.9 mg, Fat 12.5 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.8 g, Sodium 29.1 mg, Sugar 14.3 g
COCONUT-MANGO-PINEAPPLE ICE POPS
These tropical ice pops with pineapple juice, mango pulp, and coconut milk are quick and easy to make.
Provided by Gaspril
Time 4h10m
Yield 10
Number Of Ingredients 3
Steps:
- Whisk together coconut milk and mango pulp in a 4-cup measuring cup. Add enough pineapple juice to make 4 cups. Mix again.
- Pour into popsicle molds and freeze until solid, at least 4 hours.
Nutrition Facts : Calories 91.6 calories, Carbohydrate 12 g, Fat 4.9 g, Fiber 1.1 g, Protein 0.8 g, SaturatedFat 4.2 g, Sodium 5 mg, Sugar 5.3 g
COCONUT ICE CREAM
Steps:
- Bring milk, heavy cream, coconut milk, and coconut flakes to simmer in heavy saucepan for a few minutes. Allow to steep for 10 minutes.
- Whisk the egg yolks, sugar, and salt together, long enough to dissolve the sugar.
- Temper hot liquid into egg mixture. Return all back into saucepan over low heat, stirring all the while, until mixture starts to thicken. Strain through a chinois. Chill immediately over ice bath.
- Churn in a standard ice cream machine.
COCONUT-LEMON ICE CREAM CAKE
This lemon ice cream cake is a cool treat my family loves anytime, but we find it especially refreshing on a hot summer day. The cream of coconut and lemon juice make a delicious combo, and the streusel adds a nice crunch. You can substitute any crunchy sugar, lemon or coconut cookie in place of the shortbread, as long as each cookie is about 2 inches. —Janet Gill, Canton, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Reserve 10 cookies for decoration. Crush remaining cookies; transfer to a bowl. Stir in coconut, macadamia nuts and lemon zest. Reserve 2 tablespoons crumb mixture for topping. In a large bowl, whisk cream of coconut and lemon juice until combined. Stir in softened ice cream until smooth. Fold in 1 cup whipped topping., Sprinkle 1 cup crumb mixture onto bottom of a greased 9-in. springform pan. Top with half the ice cream mixture. Layer with remaining 1 cup crumbs and ice cream mixture. Place reserved whole cookies around edge of pan. Top with remaining 2-1/2 cups whipped topping; sprinkle with reserved 2 tablespoons crumb mixture. Freeze, covered, until firm, at least 8 hours or overnight. If desired, serve with berries.
Nutrition Facts : Calories 384 calories, Fat 21g fat (13g saturated fat), Cholesterol 29mg cholesterol, Sodium 149mg sodium, Carbohydrate 45g carbohydrate (35g sugars, Fiber 1g fiber), Protein 4g protein.
COCONUT ICE
A delicious and attractive candy snack for any coconut lover.
Provided by EMMA HEAP
Categories 100+ Everyday Cooking Recipes Vegan Desserts
Time 1h30m
Yield 20
Number Of Ingredients 5
Steps:
- Line a 7 x 7 inch pan with parchment or waxed paper. In a medium, heavy-bottomed saucepan, heat sugar and water gently, without boiling, until sugar has dissolved. Then, bring to a boil and cook until it reaches 240 degrees F/120 degrees C on a candy thermometer, or a little syrup dropped in a glass of cold water forms a soft ball.
- Remove from heat and immediately stir in vanilla and coconut. Continue stirring until mixture begins to thicken, 5 to 10 minutes.
- Pour half of the mixture into the prepared pan and level the surface with a knife or spatula. Tint the other half of the mixture by stirring in the food coloring. Pour the pink mixture on top of other layer, and level the surface. Press all down firmly with the back of a spoon and allow to harden. When firm, turn out of the pan, remove the paper and cut into squares with a sharp knife.
Nutrition Facts : Calories 118.8 calories, Carbohydrate 21.5 g, Fat 4 g, Fiber 1 g, Protein 0.4 g, SaturatedFat 3.5 g, Sodium 2.3 mg, Sugar 20.5 g
STRAWBERRY-COCONUT ICE CREAM CAKE
This is an impressive dessert that's not at all difficult to prepare and doesn't require an ice cream maker. For the best flavor, use sweet, ripe farm stand berries: They should really smell like strawberries. The whipped cream and a touch of vodka help keep the mixture from forming ice crystals - up to a point. You'll still want to make this cake the day before you plan to serve it, since its texture is best in the first 24 hours and it can take up to six hours to freeze.
Provided by David Tanis
Categories cakes, ice creams and sorbets, dessert
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Briefly rinse berries with cold water, then lay them out on a clean tea towel. Hull berries, except for a dozen or so pretty ones. Set those aside for garnish.
- Put 1 pound hulled berries in a blender or food processor. Reserve the rest for sauce and garnish. Add 3/4 cup sugar, coconut milk, salt and vodka. Blend until smooth. You should have about 4 cups.
- In a chilled bowl, whip heavy cream until stiff. With a rubber spatula, gradually fold strawberry purée into whipped cream, 1/2 cup at a time, until well incorporated. It's OK if a few swirls remain.
- Pour into an 8-inch springform pan about 3 inches deep or into a similar-size Pyrex pie pan or ceramic dish. Freeze for 4 to 6 hours, until quite firm. (Test with a skewer or paring knife, going all the way to the bottom of the pan. It should come out clean.)
- Make the strawberry sauce: Put remaining berries in a blender with 3 tablespoons sugar. Purée and transfer to a pitcher or serving bowl. Cover and refrigerate.
- If using springform pan, unmold frozen cake and transfer to a cake plate. (Serve directly from glass or ceramic pan.) Sprinkle with toasted coconut flakes, and garnish with reserved berries dipped in a little of the sauce, and basil or mint leaves. Keep at room temperature for 10 to 15 minutes before serving. To serve, cut into wedges and drizzle with strawberry sauce.
TOASTED COCONUT ICE CREAM
Great refreshing tropical treat! If you love coconut, try this! Beats paying four dollars for one scoop at your local ice cream shop!
Provided by billie caren
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread 3 cups flaked coconut onto a baking sheet.
- Bake coconut in the preheated oven, turning once, until toasted, 6 to 10 minutes. Cool completely.
- Beat sugar and eggs together in a bowl until light and frothy; add cream of coconut and beat well. Add half-and-half and vanilla extract into egg mixture, beating well after each addition. Stir toasted coconut and flaked coconut into half-and-half mixture.
- Pour coconut mixture into the bowl of an ice-cream maker. Pour milk into coconut mixture to fill machine to the fill-line, if necessary. Freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 533.1 calories, Carbohydrate 57.6 g, Cholesterol 123.7 mg, Fat 32.1 g, Fiber 4.4 g, Protein 7.6 g, SaturatedFat 24.3 g, Sodium 108.2 mg, Sugar 49.5 g
MOCHA COCONUT ICE CREAM
This rich, creamy, chocolate ice cream with hints of coconut and coffee is dairy-free.
Provided by cheesemite
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 1h
Yield 8
Number Of Ingredients 5
Steps:
- Place chocolate into a small heatproof bowl; place bowl over hot water. Stir chocolate occasionally until melted and smooth, about 5 minutes.
- Whisk coconut milk, coffee, vanilla extract, and salt together in a bowl; whisk in melted chocolate until smooth. Place coconut milk mixture in refrigerator until cool, about 30 minutes.
- Freeze in ice cream maker according to manufacturer's instructions.
Nutrition Facts : Calories 382.8 calories, Carbohydrate 23.9 g, Cholesterol 1.8 mg, Fat 32.4 g, Fiber 3.4 g, Protein 3.9 g, SaturatedFat 20.4 g, Sodium 34.4 mg, Sugar 16.9 g
MINT-CHIP COCONUT MILK ICE CREAM
Dairy-free! I came up with this recipe after trying a specialty ice cream in an attempt to cut refined sugars from my diet. The result is amazingly rich and creamy, and not too sweet.
Provided by ¡Kate!
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 3h10m
Yield 8
Number Of Ingredients 4
Steps:
- Chill all the ingredients prior to preparing to quicken the freezing process.
- Blend coconut milk in a blender until smooth and evenly mixed; add agave syrup and peppermint extract and blend until smooth.
- Transfer coconut milk mixture to an ice cream maker and follow manufacturer's instructions for ice cream, adding chocolate pieces when indicated. Freeze for 2 hours before serving.
Nutrition Facts : Calories 269.1 calories, Carbohydrate 19.4 g, Cholesterol 0.5 mg, Fat 22 g, Fiber 2.3 g, Protein 2.3 g, SaturatedFat 17 g, Sodium 12 mg, Sugar 15.1 g
COCONUT ICE BOX CAKE
Make and share this Coconut Ice Box Cake recipe from Food.com.
Provided by Ambassadress of Goo
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- One day in advance, mix the filling.
- Cover, and keep in the refrigerator overnight.
- The next day bake cake mix according to directions on package.
- When cool, slice cakes crosswise to make four layers.
- Spread filling between layers.
- (Be generous!).
- Spread final layer on top of cake.
- This should be kept in the refrigerator, and will keep up to a week.
MANTECADO DE COCO (COCONUT ICE CREAM)
This coconut ice cream is a custard based one. The churning time depends on your ice cream maker. The yield is a guestimate. With the leftover egg whites you could make my Hummingbird Bakery Peach Meringue Cake T-R-L Recipe #169667 or meringue cookies.
Provided by Nana Lee
Categories Frozen Desserts
Time 15m
Yield 1 1/2 qts
Number Of Ingredients 6
Steps:
- Beat the sugar and yolks.
- Add hot milk and salt.
- Cook this over low heat until it thickens a bit.
- Add cold milk and coconut milk.
- Freeze in ice cream freezer or, as they do in Puerto Rico, freeze in a bowl or ice cube trays.
Nutrition Facts : Calories 2104.5, Fat 98.6, SaturatedFat 77, Cholesterol 571.8, Sodium 1231.2, Carbohydrate 290.4, Fiber 8.7, Sugar 257.6, Protein 33.1
COCONUT KEY LIME ICE POPS
Avocado gives these pops a great creaminess without a lot of unhealthy fats. Taste and adjust sweetness and saltiness to taste before freezing.
Provided by Allison Fletcher Acosta
Categories Desserts Frozen Dessert Recipes Popsicle Recipes
Time 2h10m
Yield 8
Number Of Ingredients 6
Steps:
- Blend avocado, coconut milk, agave nectar, lime juice, vanilla extract, and salt in a blender until smooth, about 1 minute. Pour mixture into ice pop molds and freeze until solid, 2 to 3 hours.
Nutrition Facts : Calories 103.1 calories, Carbohydrate 11.3 g, Fat 6.7 g, Fiber 2.4 g, Protein 0.8 g, SaturatedFat 3.2 g, Sodium 76.5 mg, Sugar 7.9 g
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