Top 7 Delicious and Aromatic Homemade Coconut Ice Cream Recipes

Ingredients:

• 1 ripe coconut
• 1/2 lime
• 1 jar of yogurt
• 3 tablespoons condensed milk
• 220ml low-sugar fresh milk
• 70g sugar
• 10 - 20g roasted peanuts

Instructions:

• Step 1 Prepare the Ingredients:
  • For the ripe coconut, split it in half, separating the coconut water into one bowl and scraping out the coconut meat into another.
  • Squeeze the juice from ½ lime into a separate bowl.
  • Crush the roasted peanuts and set aside.

• Step 2 Blend the Sap Coconut and Milk:
  • Blend the coconut meat for 3 - 5 minutes.
  • In a blender, combine the scraped coconut meat, coconut water, 220ml low-sugar fresh milk, 100ml yogurt, 70g sugar, 3 tablespoons condensed milk, and lime juice. Blend the mixture for 3 - 5 minutes until smooth.

• Step 3: Pour into Mold and Freeze:
  • Pour the blended mixture into a mold and freeze in the refrigerator for about 2 - 3 hours. When serving, sprinkle some crushed peanuts on top of the ice cream.

• Finished Product:
  • The Sap Coconut Ice Cream has a creamy coconut flavor with a hint of lime, and the crunchy roasted peanuts add extra texture.

Ingredients:

• 400 ml coconut milk
• 220 ml unsweetened fresh milk
• 20g shredded coconut (optional)
• 100g sugar
• 100ml condensed milk
• 150ml whipping cream
• 30g tapioca starch (or 30g cooked glutinous rice flour)
• 5 egg yolks
• A few vanilla pods

Instructions:

• Step 1: Heat the milk: Combine condensed milk and unsweetened fresh milk in a saucepan. Stir well and heat over medium heat until the mixture is just about to boil. Turn off the heat and let it cool.
• Step 2: Beat the eggs: While waiting for the milk to boil, mix the sugar and egg yolks until the mixture turns pale yellow. You can use an electric mixer for faster results, or do it by hand.
• Step 3: Combine the milk mixture with the eggs: Once the milk mixture has cooled, slowly pour it into the beaten eggs. To prevent the eggs from curdling, pour the milk mixture slowly and steadily. Add vanilla pods.
• Step 4: Dissolve tapioca starch (or cooked glutinous rice flour) and add coconut milk: Whip the whipping cream until smooth. Then, sift in the tapioca starch (or cooked glutinous rice flour) gradually, not all at once. At the same time, slowly pour in the coconut milk.
• Step 5: Mix well before freezing: Finally, fold the egg milk mixture and shredded coconut (if using) into the bowl and mix gently.
• Step 6: Freeze the ice cream: Allow the mixture to cool slightly before pouring it into an ice cream mold or container. Place it in the freezer for about 10 - 12 hours before enjoying a plate of signature Tràng Tiền coconut milk ice cream!

Note:

• When whipping the cream, place the bowl in a bowl of ice water to help the cream thicken and become smoother.
• If you use cooked glutinous rice flour instead of tapioca starch, the ice cream will have a surprising aroma and texture!
• You can use raw glutinous rice flour and toast it for 10 minutes if you cannot find cooked glutinous rice flour to use.
• Making a bowl of Tràng Tiền coconut milk ice cream with authentic flavor has never been easier. Why not try making this refreshing dessert for the whole family on the weekend?

Ingredients:

• 3 eggs
• 250ml coconut milk
• 250ml sweetened condensed milk
• 10g tapioca starch
• Condensed milk
• 1 tube vanilla extract
• 50g shredded coconut
• 100g peanuts
• 50g sugar
• Whisk

Instructions:

• Step 1: Beat the eggs: Separate the yolks from 3 eggs and put them in a large bowl with 50g sugar. Beat until smooth until the sugar dissolves.
• Step 2: Heat coconut milk and milk: In a saucepan, combine coconut milk and sweetened condensed milk, then simmer over low heat. When the mixture boils, turn off the heat and let it cool.
• Step 3: Create ice cream mixture: Add the beaten eggs to the cooled milk mixture, stirring well. Then, heat the mixture over low heat, add vanilla extract to remove the egg smell along with tapioca starch. Continue heating the mixture, remember to constantly stir until it thickens, then turn off the heat.
• Step 4: Roast shredded coconut: Roast the shredded coconut in a pan until fragrant and golden brown.
• Step 5: Complete the ice cream: When the coconut turns golden and fragrant, mix it evenly with the ice cream mixture above and put it in the refrigerator covered. Every 2 hours, take out the ice cream mixture and stir until smooth, then put it back in the refrigerator, repeat about 3 times. Finally, put the ice cream in the refrigerator for about 4 hours.
• Result: After 4 hours in the refrigerator, take out the ice cream and top it with condensed milk and peanuts to enjoy.