VEGAN TENDER COCONUT ICE CREAM | TENDER COCONUT ICE CREAM RECIPE | EGGLESS COCONUT ICECREAM
Steps:
- Take a bowl and whipping blades and keep them in refrigerator for 30 minutes for chilling.
- Take out the water and meat from green tender coconuts. To bring the measurement of coconut meat up to 1 cup, we needed to cut 2 tender coconuts.
- Add coconut meat, half cup of coconut water and sugar into a blender and blend finely. Keep the blender in refrigerator.
- Bowl and blades must have been turned chilled by now. Take them out of refrigerator.
- Add whipping cream in bowl and whip for 2 - 3 minutes until cream turns light and fluffy.
- Pour coconut mixture (from the blender) and blend again.
- Now pour coconut milk and blend. You can add regular milk also but coconut milk will enhance the taste and flavour of coconut in ice cream.
- Add desiccated coconut and whip for a minute just to mix everything.
- Transfer the cream into air tight container and freeze for 7 - 8 hours or until completely sets.
- Coconut ice cream is ready. Enjoy.
EGGLESS COCONUT ICE CREAM
Creamy ice cream with a rich coconut flavor. A sweet treat that any coconut lover would enjoy. Again you could adjust this to the size of your ice cream maker. Also, the "cooking" time depends on your ice cream maker. You could use this recipe as a basic and add other flavors such as pureed fruits
Provided by Nana Lee
Categories Frozen Desserts
Time 5m
Yield 8 serving(s)
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.
- NOTE:.
- If you bring the liquids to a simmer is makes a smother ice cream.
- Also, if you chill the mixture for 4 - 24 hours, it will also increase the flavor.
Nutrition Facts : Calories 352, Fat 25.8, SaturatedFat 18.7, Cholesterol 65.4, Sodium 49.9, Carbohydrate 29.3, Fiber 0.1, Sugar 25.8, Protein 2.5
COCONUT ICE CREAM RECIPE
This coconut ice cream recipe is made with coconut milk, vanilla, honey, and toasted coconut. This is the best coconut milk ice cream!
Provided by Tiffany - The Coconut Mama
Categories Dessert
Number Of Ingredients 6
Steps:
- In a large bowl stir together the ingredients until fully combined.
- Pour the mixture into ice cube trays, place in the freezer.
- Blend the frozen coconut mixture cubes in a food processor or a high-speed blender.
- Transfer to a parchment-lined freezer-safe container, top with toasted coconut flakes, and cover loosely with plastic wrap.
- For a soft serve, serve right away. If you want a firmer texture, freeze for a few hours.
- Set out of the freezer for at least 7 minutes before scooping.
Nutrition Facts : ServingSize 1 Scoop (8 ounces), Calories 421 calories, Sugar 20g, Fat 35g, Carbohydrate 25g, Protein 2.5g
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.
EGGLESS TENDER COCONUT ICE-CREAM
Categories Dessert No-Cook Vegetarian Kid-Friendly Frozen Dessert Summer Chill
Yield 8
Number Of Ingredients 5
Steps:
- Take the Tender Coconut and cut the head very carefully. Make a large hole, to scoop the flesh easily. Now strain the coconut water & reserve in a glass and keep aside. Take a spoon and scoop out all the flesh from the shell. Now take the coconut flesh and coconut water together in a blender and blend to make a paste. The paste should not be fine. So do not try to make the paste fine. Now take a large bowl pour the Tender Coconut paste into it. Add condensed milk, vanilla extract to the coconut paste and mix well & keep aside. (If you want to have the all natural flavor of the tender coconut, do not add the vanilla extract) Now put a stainless steel bowl inside the freezer for 30 minutes. And the heavy whipping cream inside the refrigerator for 1 hour. After 30 minutes remove the stainless steel bowl from the freezer and pour the heavy whipping cream into it, add powdered sugar too. ( If you want less sweeter, do not add the sugar) Now take a beater and beat the cream till it becomes firm. It will take 5-7 minutes. Now pour the whipped cream into the coconut & condensed milk mixture and fold them together to make a smooth mixture. But use a spatula to fold it, do not stir them quickly. After mixing them, take a plastic airtight container, pour the ice-cream mixture into the container and keep inside the refrigerator for 8-10 hours or overnight. Remove just before serving. Enjoy the spoonful of bliss. It tastes like heaven.
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
COCONUT AND DATE ICE CREAM (HANDMADE AND EGGLESS)
This is how I make ice cream by hand. Do not have an ice cream maker. Try to use an alumninium tiffin or container as I find that they give the best results when the ice cream is made manually (freeze faster and better). You need to plan for this dish ahead as it takes 24 hours or more depending on when you find the time to beat it. I guess you can make it in an ice cream maker too, but I have no clue on time estimates then. :)
Provided by Girl from India
Categories Frozen Desserts
Time P1DT10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Churn dates in a food processor with a little coconut milk.
- Dissolve the cornflour in 2 tblsps of coconut milk and set aside.
- Mix the balance coconut milk and sugar in a pan.
- Add the date paste and bring to a boil over medium heat.
- Add the cornflour paste when it comes to a boil.
- Reduce the flame and simmer for 2-3 minutes stirring.
- Keep aside to cool.
- Put the mix in an aluminium vessel and freeze for 6-7 hours or overnight.
- Take it out of the freezer and keep at room temperature.
- Beat cream over ice till light and fluffy.
- Beat the set ice cream too.
- Add the cream to this and mix well.
- Refreeze for 6-7 hours or overnight again.
Nutrition Facts : Calories 346.3, Fat 28.5, SaturatedFat 21.9, Cholesterol 45.7, Sodium 22.9, Carbohydrate 24.6, Fiber 1.5, Sugar 18.6, Protein 2.7
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