Toasted Coconut Ice Cream Recipes

TOASTED COCONUT ICE CREAM

Steps:

• Place the coconut in a large pan over medium heat. Stir occasionally for about 5 minutes, or until it smells fragrant and is golden brown.
• Add the coconut milk and coconut sugar to a small pot and warm over medium heat until the sugar is dissolved. Remove from the pot from the heat and stir in the vanilla and 1 ½ cups of the toasted coconut. Place the pot in your fridge until the coconut milk is cold.
• Process the coconut ice cream in your ice cream maker according to the manufacturers directions. If using, stir in the chocolate chunks.
• Serve with the remaining toasted coconut sprinkled over the top.

TOASTED COCONUT ICE CREAM RECIPE BY TASTY

Steps:

• In a large bowl, whip the cream until soft peaks form.
• Add the condensed milk and coconut milk, then whip until smooth.
• In a pan over medium heat, toast the coconut until browned, stirring constantly.
• Fold the toasted coconut into the cream mixture.
• Transfer the mixture to a baking pan or bowl, then freeze.
• Enjoy!

TOASTED COCONUT ICE CREAM

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.

TOASTED-COCONUT CARAMEL ICE CREAM SUNDAES

Steps:

• Place sugar and 1/4 cup water in heavy deep medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to high. Boil until mixture turns dark amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Remove from heat. Immediately add cream and sweetened cream of coconut (mixture will bubble vigorously). Whisk over low heat until caramel sauce is blended and smooth and any caramel bits dissolve. do ahead Can be made 1 day ahead. Cool, cover, and chill. Rewarm slightly over medium heat, stirring often, before using.
• Preheat oven to 350°F. Spread coconut evenly on small baking sheet. Bake until golden brown, stirring every 3 to 4 minutes, about 12 minutes. Cool. DO AHEAD: Toasted coconut can be made 4 hours ahead. Let stand at room temperature.
• Scoop ice cream into bowls. Spoon some of warm caramel sauce over. Sprinkle toasted coconut over and serve immediately.
• Sweetened cream of coconut is available in the liquor section of most supermarkets.

TOASTED COCONUT ICE CREAM

Steps:

• toast coconut on a baking sheet for about 8 minutes at 350, stirring occasionally.
• heat milk and 1 cup of cream with sugar and salt until steaming.
• add coconut and vanilla bean (scrape vanilla out and add the pod as well as the vanilla), cover and remove from heat. steep 1 hour.
• reheat and strain the mixture, discarding coconut and vanilla bean pod.
• whisk eggs and stream into milk mixture, whisking.
• heat over medium heat until it coats the back of a spoon and strain
• stir in additional cream and extract.
• chill until very cold.
• freeze according to ice cream maker's instructions.

LEMON AND TOASTED COCONUT ICE CREAM

Steps:

• In a bowl with an electric mixer beat the eggs with the sugar and a pinch of salt until the mixture is thick and pale. Beat in the half-and-half, the lemon juice, and the zest. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions, adding the coconut during the last 10 minutes of freezing.

DAIRY-FREE TOASTED COCONUT ICE CREAM CUPS RECIPE BY TASTY

Steps:

• Line a 12-cup muffin tin with paper liners.
• In a small pot over medium heat, whisk together the coconut milk and sugar. Cook for 20-25 minutes, until thickened and reduced by nearly half. Remove the pot from the heat and let cool completely, about 20 minutes.
• Add the coconut cream to a chilled metal bowl. Using an electric hand mixer, beat the coconut cream on high speed for 3 minutes, until soft peaks form. Add the melted coconut oil and briefly whip to combine.
• Add the condensed coconut milk mixture to the whipped coconut cream and beat for 1 minute, until well combined and fluffy. Fold in the toasted coconut flakes.
• Evenly distribute the mixture between the prepared muffin cups. Top with more coconut flakes.
• Freeze the cups for 30-60 minutes, until set but not too hard to bite through. Serve immediately, or keep in the freezer to let harden completely, then let sit at room temperature for 15-20 minutes to soften before serving.
• While the ice cream cups are freezing, make the dark chocolate drizzle: Combine the dark chocolate and coconut oil in a microwave-safe container and microwave in 30-second intervals until melted. Drizzle on top of the ice cream cups and return to the freezer for 5 minutes to harden.
• Enjoy!