Home Made Coconut Ice Cream.

Prep time 45 mins,

Cook time 25 mins,

Total time 1 hour 10 mins,

Recipe type: Desserts,

Cuisine: Caribbean,

Serves: approx 4 quarts,


2 coconut,

2 tins evaporated milk (410g),

4 tins condensed milk (390g ),

1 pk. custard powder (200g),

4 cups water, divided,

½ cup cornstarch,

4 tbsp. sugar,

1 tbsp. mixed essence,

2 pks. salt (500g),



1. Add the custard to 2 cups water and stir over low heat. Continue stirring until the custard thickens.

2. Make the coconut milk.

Note: Here we’re using the blender method. It would take 2 cups of water to blend the coconut. Squeeze the coconut through a strainer to collect the coconut milk. 1. In a large bowl mix the coconut milk, evaporated milk, condensed milk, cornstarch, sugar and mixed essence.

2. Note: Although true, cornstarch gives the ice cream a smoother texture and keeps the ice cream unbelievably soft even it has been frozen for a few hours.

3. Strain the mixture while pouring it into the can. Set the dasher inside. Fill ¾ of the can with the mixture. Place the can inside the pail and assemble the crank. Add ice and salt and turn the crank until it gets stiff to turn. Churning the coconut ice cream will take some time.

4. The ice cream would take about half an hour to make. To further ripen the ice cream just place it in the freezer until it is ready to be served.