Toasted Coconut Ice Cream

Recipe

Dessert
Toasted Coconut Ice Cream

Primary Media

Coconut ice cream topped with toasted coconut with a side of pineapple slices in a coconut bowl

User Rating

4.5 out of 5 stars
Rate it:
2 ratings

Recipe Data

6
Servings
10min
Prep
15min
Total

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Description

Get the best flavor by toasting the flakes until golden brown. Their pleasant crunch and nutty flavor make this frozen treat irresistible.

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Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
3(13.5 oz each) cans unsweetened coconut milk, chilled
2 c.Baker's sweetened shredded coconut, toasted, divided
½ c.agave nectar
1 ½ tsp.Hy-Vee vanilla extract
pinch(es)Hy-Vee salt
Pineapple wedges, for serving
Coconut shell, for serving*

Things To Grab

    Directions

    1. In a large heavy saucepan, whisk together coconut milk, 1 cup shredded coconut and agave nectar. Bring to boiling. Remove from heat and let cool.
    2. Strain through a fine-mesh sieve into a large bowl and discard solids. Stir in vanilla and salt. Cover and chill for 4 to 24 hours.
    3. Pour chilled mixture into an ice cream maker and process according to the manufacturer's instructions. Transfer to a loaf pan. Sprinkle with remaining coconut. Cover and freeze until firm.
    4. If desired, serve ice cream with pineapple wedges.
    5. *Note: To crack a coconut, use the back of a chef's knife to tap along the equator of the coconut. When it cracks, pry it open a bit and drain the coconut milk into a bowl. Continue to tap until the coconut splits open.

    Nutrition facts

    Servings

    310 Calories per serving
    1/2 cup

    Amounts Per Serving

    • Total Fat: 14g
    • Cholesterol: 0mg
    • Sodium: 180mg
    • Total Carbohydrates: 44g
    • Protein: 0g

    Daily Values

    0%
    Vitamin A 8%
    0%
    Vitamin C 0%
    0%
    Iron 6%
    0%
    Calcium 8%

    Recipe Source:

    Hy-Vee Seasons Health 2016.