TOASTED COCONUT ICE CREAM RECIPE BY TASTY
Here's what you need: heavy cream, sweetened condensed milk, coconut milk, coconut flakes
Provided by Alvin Zhou
Categories Desserts
Yield 4 servings
Number Of Ingredients 4
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!
Nutrition Facts : Calories 1047 calories, Carbohydrate 80 grams, Fat 84 grams, Fiber 4 grams, Protein 14 grams, Sugar 72 grams
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
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 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.
TOASTED-COCONUT CARAMEL ICE CREAM SUNDAES
Provided by Diane Rossen Worthington
Categories Milk/Cream Bake Kid-Friendly Cinco de Mayo Frozen Dessert Coconut Summer Bon Appétit Small Plates
Yield Makes 6 servings
Number Of Ingredients 7
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
from userealbutter.com originally from The Perfect Scoop- I love coconut and can't wait to try this one!
Provided by newmama
Categories Frozen Desserts
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 535, Fat 43.6, SaturatedFat 28.5, Cholesterol 287.6, Sodium 58.5, Carbohydrate 33, Fiber 2.3, Sugar 28.4, Protein 6.2
ICE CREAM WITH TOASTED COCONUT TOPPING
Provided by Rachael Ray : Food Network
Categories dessert
Time 18m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Lightly toast coconut in a moderate oven (300 degrees F) or toaster oven in a pie tin until golden, 5 to 8 minutes. Combine toasted coconut with nuts in a bowl. Place frosted corn flakes in a plastic food storage bag and crush into small bits. Add corn flakes to coconut and nuts. Scoop ice cream into dessert dishes and sprinkle liberally with topping.
VANILLA ICE CREAM WITH TOASTED COCONUT FLAKES
Steps:
- Preheat oven to 350 degrees F.
- Toast coconut flakes until golden brown. Put flakes in a bowl and toss with melted butter. Scoop ice cream into 4 dessert bowls and sprinkle toasted coconut flakes, while warm, on top of ice cream. Serve.
LEMON AND TOASTED COCONUT ICE CREAM
Categories Milk/Cream Ice Cream Machine Mixer Egg Dessert Freeze/Chill Kid-Friendly Frozen Dessert Lemon Coconut Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 1/2 quarts
Number Of Ingredients 6
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.
TOASTED-COCONUT CARAMEL ICE CREAM SUNDAES
Make and share this Toasted-Coconut Caramel Ice Cream Sundaes recipe from Food.com.
Provided by Queen Dana
Categories Ice Cream
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 673.4, Fat 40.9, SaturatedFat 28.2, Cholesterol 152.8, Sodium 136.2, Carbohydrate 74.1, Fiber 0.9, Sugar 70.1, Protein 5.3
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5/5 (2)Total Time 32 hrsCategory DessertCalories 414 per serving
- Preheat the oven to 350ºF. Spread the coconut on a baking sheet and bake for 5-8 minutes, stirring when needed, or until toasted evenly. Watch it carefully, it will burn quickly. Once toasted, remove from the oven and immediately remove from the baking sheet or it will continue to bake.
- Combine the milk, 1 cup of the cream, the sugar, salt and 1 cup of the toasted coconut. Heat over medium heat until warmed.
- If using a vanilla bean, use a paring knife to slice the bean open, then scrape the seeds from the pod and add them to the milk mixture. Add the pod to the milk, as well. Cover the pan, remove from the heat, and let the mixture steep at room temperature for 1 hour.
- Rewarm the milk mixture, then set a strainer over another saucepan. Strain the milk mixture through the strainer. Press down on the coconut with a rubber spatula to release as much of the flavor as possible. Discard the coconut. (If desired, you can rinse the vanilla bean pod and reserve for another use.)
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4.5/5 (2)Total Time 20 minsCategory DessertCalories 253 per serving
- 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 1/2 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.
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