Homemade Coconut Ice Cream Bars Recipes

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COCONUT CREAM BARS



Coconut Cream Bars image

With its pie-or-cookie personality, this familiar yet exotic dessert has something for everyone: There are cookies, custard, cream, and coconut in every bite.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen

Number Of Ingredients 10

2 1/2 cups sweetened flaked coconut
3 boxes (5.3 ounces each) shortbread cookies, coarsely broken
1 cup plus 2 tablespoons granulated sugar
6 tablespoons cornstarch
1/2 teaspoon salt
4 1/2 cups whole milk
6 large egg yolks
6 tablespoons cold unsalted butter, cut into small pieces
1 1/2 cups heavy cream
3 tablespoons confectioners' sugar

Steps:

  • Preheat oven to 350 degrees. Spread coconut in an even layer on a rimmed baking sheet. Bake, stirring once or twice, until golden, 8 to 10 minutes. Let cool completely. Leave oven on.
  • Process cookies and 1/2 cup coconut in a food processor until finely ground and mixture begins to clump together, about 2 minutes. Transfer mixture to a 9-by-13-inch rimmed baking sheet; press into an even layer on bottom. Bake until golden and firm to the touch, 12 to 15 minutes. Let cool on sheet on a wire rack.
  • Whisk together the granulated sugar, cornstarch, and salt in a large saucepan. Whisk in milk and egg yolks. Cook over medium heat, whisking constantly, until mixture comes to a boil, 5 to 6 minutes. Continue to cook, whisking constantly, until thickened, about 3 minutes more. Remove from heat. Add butter, whisking until combined. Stir in 1 1/2 cups coconut.
  • Spoon the custard onto cooled crust; smooth top with an offset spatula. Press plastic wrap directly onto custard surface, to prevent a skin from forming. Refrigerate until set, about 3 hours.
  • Beat cream and confectioners' sugar in a large chilled stainless-steel bowl until stiff peaks form. Set aside.
  • Cut custard-filled crust into 24 bars (each about 3 by 1 1/2 inches). Transfer to a platter. Spoon whipped cream into a pastry bag fitted with a medium star tip. Beginning at one corner, pipe a zigzag pattern over each bar. Sprinkle bars with remaining 1/2 cup coconut.

COCONUT ICE CREAM



Coconut Ice Cream image

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

1-3/4 cups sugar
1/2 teaspoon salt
4 cups whole milk
1-1/2 cups sweetened shredded coconut, divided
4 cups heavy whipping cream
1 tablespoon vanilla extract
Toasted sweetened shredded coconut, optional

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.

COCONUT ICE POPS



Coconut Ice Pops image

This easy no-fuss frozen dessert recipe for ghostly white coconut pops is the perfect treat to cool off on Halloween!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 9h

Yield 10

Number Of Ingredients 7

1 can (13.66 oz) coconut milk (not cream of coconut)
1 cup half-and-half
1/2 cup sugar
1/2 teaspoon coconut extract
2/3 cup flaked sweetened coconut
10 frozen ice-pop molds or paper cups (3-oz size)
10 craft sticks (flat wooden sticks with round ends)

Steps:

  • In 2-quart saucepan, mix coconut milk, half-and-half and sugar. Heat over medium heat 2 minutes, stirring constantly, until sugar is dissolved. Remove from heat; stir in coconut extract and coconut. Cool completely, about 30 minutes.
  • Pour coconut mixture evenly into molds or cups. Cover with foil; place in freezer about 25 minutes or until partially frozen. Insert craft stick through foil into each pop. Freeze 8 hours or until firm. To serve, remove pops from molds or peel off paper cups.

Nutrition Facts : Calories 110, Carbohydrate 15 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 30 mg

CREAMY COCONUT POPSICLES



Creamy Coconut Popsicles image

Cream of coconut, not to be confused with coconut milk or coconut cream, is a thick syrupy confection made by blending coconut and sugar and is most often used in piña coladas. Mixed with cream, coconut milk and shredded coconut, it gives these pops that classic tropical flair. One note: Coconut milk and cream of coconut naturally separate, so be sure to stir well before measuring.

Provided by Samantha Seneviratne

Categories     ice creams and sorbets, dessert

Time 10m

Yield About 8 popsicles

Number Of Ingredients 5

1 3/4 cup heavy cream
3/4 cup coconut milk
3/4 cup cream of coconut
1/3 cup finely shredded unsweetened coconut
Pinch of kosher salt

Steps:

  • Have ready a 10-cup (1/3 cup each) popsicle mold. In a large glass measuring cup, combine heavy cream, coconut milk, cream of coconut, shredded coconut, and salt and whisk to combine. Distribute mixture evenly between molds, whisking mixture a bit between each one, then cover and freeze for 1 hour. Add the popsicle sticks and continue to freeze until solid, at least 8 hours.
  • To unmold, briefly dip the mold in hot water a few times just until the pops can be pulled out. Take care not to melt the pops.

Nutrition Facts : @context http, Calories 344, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 31 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 22 grams, Sodium 49 milligrams, Sugar 16 grams

CHOCOLATE COCONUT CREAM BARS RECIPE BY TASTY



Chocolate Coconut Cream Bars Recipe by Tasty image

Here's what you need: shredded coconut, coconut cream, maple syrup, salt, dark chocolate chips, coconut cream, shredded coconut

Provided by Mercedes Sandoval

Categories     Desserts

Yield 16 servings

Number Of Ingredients 7

4 cups shredded coconut, unsweetened
½ cup coconut cream
⅓ cup maple syrup
1 pinch salt, optional
1 ½ cups dark chocolate chips
⅓ cup coconut cream
shredded coconut, unsweetened

Steps:

  • Combine shredded coconut, coconut cream, maple syrup, and a pinch of salt to a food processor and blend until mixture becomes easily moldable. You may have to press down the mixture and reblend a few times for this to happen.
  • Pour mixture into an 8x8-inch (20x20-cm) pan lined with parchment or wax paper. Press down firmly with a rubber spatula and smooth mixture into an even layer.
  • Freeze for 30 minutes.
  • Prepare chocolate layer by combining dark chocolate chips and coconut cream in a bowl. Microwave in 15-second intervals, stirring mixture thoroughly in between.
  • Pour chocolate mixture on top of the coconut cream layer and spread into an even layer with a rubber spatula.
  • Sprinkle shredded coconut on top.
  • Freeze for 1 hour, or until chocolate layer has set.
  • Cut into 16 squares.
  • Enjoy!

Nutrition Facts : Calories 296 calories, Carbohydrate 31 grams, Fat 19 grams, Fiber 4 grams, Protein 2 grams, Sugar 28 grams

COCONUT ICE CREAM RECIPE



Coconut Ice Cream Recipe image

This coconut ice cream recipe is made with coconut milk, vanilla, honey, and toasted coconut. This is the best coconut milk ice cream!

Provided by Tiffany - The Coconut Mama

Categories     Dessert

Number Of Ingredients 6

2 cans full-fat coconut milk (chill in the refrigerator overnight for best results)
1/2 cup unsweetened coconut milk
1/4 cup raw honey, maple syrup, or sweetener of choice
2 teaspoons vanilla extract
pinch of sea salt
toasted coconut flakes ( optional )

Steps:

  • In a large bowl stir together the ingredients until fully combined.
  • Pour the mixture into ice cube trays, place in the freezer.
  • Blend the frozen coconut mixture cubes in a food processor or a high-speed blender.
  • Transfer to a parchment-lined freezer-safe container, top with toasted coconut flakes, and cover loosely with plastic wrap.
  • For a soft serve, serve right away. If you want a firmer texture, freeze for a few hours.
  • Set out of the freezer for at least 7 minutes before scooping.

Nutrition Facts : ServingSize 1 Scoop (8 ounces), Calories 421 calories, Sugar 20g, Fat 35g, Carbohydrate 25g, Protein 2.5g

COCONUT ICE CREAM



Coconut Ice Cream image

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

1 cup milk
1 (14 ounce) can cream of coconut
1 ½ cups heavy cream
1 ½ cups sweetened flaked coconut

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 CREAM BARS



Coconut Cream Bars image

this is from Martha Stewart's magazine..they are awesome..more like a dessert baking time includes chilling time

Provided by grandma2969

Categories     Bar Cookie

Time 4h20m

Yield 24 bars

Number Of Ingredients 11

2 1/2 cups flaked coconut
16 ounces shortbread cookies
1 cup sugar
2 tablespoons sugar
6 tablespoons cornstarch
3 tablespoons powdered sugar
1/2 teaspoon salt
6 large egg yolks
4 1/2 cups whole milk
6 tablespoons cold butter, cut small pieces
1 1/2 cups heavy cream

Steps:

  • preheat oven to 350*.spread coconut in an even layer on a rimmed baking sheet -- bake, stirring, once or twice.until golden.
  • about 8-10 minutes.let cool completely.
  • process cookies and 1/2 cup coconut in a food processor till finely ground -- and mixture clumps together.about 2 minutes.
  • transfer mixture to a 9x13" pan -- press even layer on bottom.bake 12-15 minutes.let cool on wire rack.
  • whisk together granulated sugar, cornstarch, salt in large pan -- whisk in milk and egg yolks.cook over medium heat whisking constantly till it comes to a boil.about 5-6 minutes.continue to cook, whisking about 3 minutes or thick.
  • remove from heat and add butter.whisk till combined and thoroughly melted.
  • stir in 1 1/2 cups coconut.spoon custard onto cooled crust --
  • smooth.top with plastic wrap directly on custard surface.
  • refrigerate 3 hours or till firm --
  • beat cream and powdered sugar in large bowl -- till stiff peaks from.cut custard into 24 bars.
  • cover bars with zig zag pattern with star tip.
  • sprinkle with coconut.

Nutrition Facts : Calories 296.6, Fat 18, SaturatedFat 9.8, Cholesterol 88.8, Sodium 200.3, Carbohydrate 30.6, Fiber 0.7, Sugar 19, Protein 3.9

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