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Coconut Ice Cream with Fresh Coconut

Desserts

Homemade coconut ice-cream with a sweetness that lingers.

  • Preparation Time
    Preparation Time
    30min
  • Cooking Time
    Cooking Time
    120min
  • Servings
    Servings
    4

Ingredients

  • 3 coconuts
  • Peel of 1 lime
  • 1 cinnamon stick
  • 500ml (17 fl oz) milk
  • 4 egg yolks
  • 75g (3oz) caster sugar

Cooking Method

Break open the coconuts, scoop out the fresh, remove the brown skin and grate the flesh.
1. Break open the coconuts, scoop out the fresh, remove the brown skin and grate the flesh.
Bring 1 litre (1 and 3/4 pints) water to the boil with the lime peel and cinnamon stick. Remove from the heat and add the grated coconut. Set aside to cool.
2. Bring 1 litre (1 and 3/4 pints) water to the boil with the lime peel and cinnamon stick. Remove from the heat and add the grated coconut. Set aside to cool.
Put a small quantity of pulp in a double layer of muslin and squeeze to extract the coconut milk. Do the same with the remaining pulp, a little at a time.
3. Put a small quantity of pulp in a double layer of muslin and squeeze to extract the coconut milk. Do the same with the remaining pulp, a little at a time.
To make an egg custard: first heat the milk. Mix together the egg yolks and sugar in a heatproof bowl then pour over the milk, stirring constantly. Pour back into the pan over low heat, stirring constantly until the custard coats the back of the spoon. Leave to cool.
4. To make an egg custard: first heat the milk. Mix together the egg yolks and sugar in a heatproof bowl then pour over the milk, stirring constantly. Pour back into the pan over low heat, stirring constantly until the custard coats the back of the spoon. Leave to cool.
Mix the cooled egg custard with the coconut milk. Freeze in an ice-cream maker.
5. Mix the cooled egg custard with the coconut milk. Freeze in an ice-cream maker.