3 Ingredient Coconut Ice Cream Recipes

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3-INGREDIENT BANANA, RASPBERRY AND COCONUT "ICE CREAM"

Provided by Food Network Kitchen

Categories     dessert

Time 8h5m

Yield 3 cups

Number Of Ingredients 3



3-Ingredient Banana, Raspberry and Coconut

Steps:

  • Peel the bananas and cut into 1-inch pieces. Freeze until completely solid, preferably overnight.
  • Pulse the banana chunks, coconut oil and 2 tablespoons of the raspberry jam in a food processor to begin breaking the bananas up. Stop, scrape down the sides and stir the mixture up a few times to help it along. Keep pulsing until the mixture is smooth like ice cream.
  • To serve, swirl the remaining tablespoon of jam into the mixture. Eat right away, or freeze in an airtight container for up to 3 days.

2 very ripe bananas
1 tablespoon extra-virgin coconut oil
3 tablespoons raspberry jam

3 INGREDIENT HEALTHY ICE CREAM

Want ice-cream while still on a diet? I've got you covered... this is the best healthy ice cream that you could ever make, and anything that's home-made is better. This is not my recipe. I found it online and i thought i should share it. this is the original one: http://www.thekitchn.com/recipe-3-ingredient-healthy-ice-cream-164323

Provided by Tizu P.

Categories     Low Protein

Time 5m

Yield 1 pint, 1 serving(s)

Number Of Ingredients 4



3 Ingredient Healthy Ice Cream image

Steps:

  • In a medium mixing bowl, stir the corn starch with 1/4 cup of the coconut milk until smooth.
  • Set aside.
  • Heat the remaining coconut milk in a small saucepan over low heat until it bubbles around the edges. Whisk the starch mixture into the coconut milk and cook gently over low heat, stirring briskly, until mixture begins to thicken, which will happen quickly.
  • Once it appears to be thickening, remove it immediately from the heat and whisk in the juice.
  • Transfer the mixture to a heatproof bowl and let it cool to room temperature, then refrigerate until chilled and able to scoop it.

Nutrition Facts : Calories 359.2, Fat 25.3, SaturatedFat 21.4, Sodium 17.5, Carbohydrate 34.9, Fiber 12.1, Sugar 8.2, Protein 4.5

1/2 cup coconut milk
1 teaspoon cornstarch
1 tablespoon cornstarch
1 1/2 cups raspberries

3-INGREDIENT CREAMY COCONUT-LIME ICE POPS

These refreshing pops blend two kinds of coconut for an extra rich, creamy flavor, and lime zest lends a lovely floral note.

Provided by Katherine Sacks

Categories     3-Ingredient Recipes     Dessert     Frozen Dessert     Coconut     Lime     Kid-Friendly     Summer     Small Plates

Yield Makes 10

Number Of Ingredients 5



3-Ingredient Creamy Coconut-Lime Ice Pops image

Steps:

  • Whisk coconut milk, cream of coconut, and lime zest in a medium bowl. Divide mixture among ice-pop molds, leaving about 1/2" space at the top. Freeze until slushy, about 30 minutes.
  • Stir to redistribute lime zest, cover molds, insert sticks, and freeze until ice pops are solid, at least 2 hours.
  • Do Ahead
  • Ice pops can be made 3 months ahead. Freeze until solid, then transfer to an airtight container and keep frozen.

1 (13.5-ounce) can full-fat unsweetened coconut milk
1 cup cream of coconut, such as Coco Lopez
1 tablespoon finely grated lime zest
Special Equipment
10 (2.5-ounce) ice-pop molds and sticks

3-INGREDIENT COCONUT CANDY

Based on a recipe from Heidi Haughy Cusick's book, Soul and Spice, African Cooking in the Americas. This book is chock-filled with Caribbean, Bahia Brazilian, and Louisiana Creole recipes. She says, "Known as tablette in the Caribbean and cocada in Bahia, this confection combines the Spanish and Portuguese penchant for sweets with the African resourcefulness for using available ingredients: sugar from the cane fields and the abundant adopted coconut. Easy to make, these candies have been satisfying sweet tooths in the Caribbean for two centuries." Historical note: Sugarcane came to the Caribbean with Columbus on his second voyage in 1494, when he established the first European settlement in the West Indies on Hispaniola; unrefined brown sugar was most commonly used in households; it came in foots, hard cylinders that were grated for use. I haven't tried this yet.

Provided by mersaydees

Categories     Low Protein

Time 40m

Yield 6 candies

Number Of Ingredients 3



3-Ingredient Coconut Candy image

Steps:

  • Prepare a baking sheet by lining with parchment paper or waxed paper. Lightly grease it.
  • In a heavy saucepan over high heat, combine the sugar and water and bring to a boil, stirring occasionally until sugar dissolves. Cook until a syrup forms, about 10 minutes.
  • Stir in the coconut and continue cooking, stirring constantly, until it register s 234°F (soft-ball stage) on a candy thermometer, or until a small bit dropped into a glass of ice water holds together and is quite soft when pressed between your fingertips. Remove from heat.
  • Drop by spoonfuls onto baking sheet and flatten into 3-inch rounds.
  • When cool and firm, wrap individually in plastic wrap.
  • Store in an airtight container up to a week.

Nutrition Facts : Calories 352.4, Fat 8.9, SaturatedFat 7.9, Sodium 6.6, Carbohydrate 70.7, Fiber 2.4, Sugar 68.2, Protein 0.9

2 cups sugar
1/2 cup water
2 cups fresh coconut, finely grated or 2 cups dried unsweetened coconut

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