Lemon And Toasted Coconut Ice Cream Recipes

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COCONUT-LEMON ICE CREAM CAKE



Coconut-Lemon Ice Cream Cake image

This lemon ice cream cake is a cool treat my family loves anytime, but we find it especially refreshing on a hot summer day. The cream of coconut and lemon juice make a delicious combo, and the streusel adds a nice crunch. You can substitute any crunchy sugar, lemon or coconut cookie in place of the shortbread, as long as each cookie is about 2 inches. —Janet Gill, Canton, Ohio

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 16 servings.

Number Of Ingredients 9

1 package (11.2 ounces) shortbread cookies
1/2 cup sweetened shredded coconut, toasted
1/4 cup macadamia nuts, coarsely chopped and toasted
1 teaspoon grated lemon zest
1 can (15 ounces) cream of coconut
1/2 cup lemon juice
1-1/2 quarts vanilla ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed, divided
Optional: Fresh blueberries, raspberries and strawberries

Steps:

  • Reserve 10 cookies for decoration. Crush remaining cookies; transfer to a bowl. Stir in coconut, macadamia nuts and lemon zest. Reserve 2 tablespoons crumb mixture for topping. In a large bowl, whisk cream of coconut and lemon juice until combined. Stir in softened ice cream until smooth. Fold in 1 cup whipped topping., Sprinkle 1 cup crumb mixture onto bottom of a greased 9-in. springform pan. Top with half the ice cream mixture. Layer with remaining 1 cup crumbs and ice cream mixture. Place reserved whole cookies around edge of pan. Top with remaining 2-1/2 cups whipped topping; sprinkle with reserved 2 tablespoons crumb mixture. Freeze, covered, until firm, at least 8 hours or overnight. If desired, serve with berries.

Nutrition Facts : Calories 384 calories, Fat 21g fat (13g saturated fat), Cholesterol 29mg cholesterol, Sodium 149mg sodium, Carbohydrate 45g carbohydrate (35g sugars, Fiber 1g fiber), Protein 4g protein.

TOASTED COCONUT ICE CREAM



Toasted Coconut Ice Cream image

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

3 cups unsweetened flaked coconut
2 cups white sugar
6 eggs
8 ounces cream of coconut
1 quart half-and-half
1 tablespoon vanilla extract
1 cup flaked coconut
½ cup whole milk, or as needed

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

TOASTED COCONUT ICE CREAM RECIPE BY TASTY



Toasted Coconut Ice Cream Recipe by Tasty image

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

2 cups heavy cream, chilled
1 can sweetened condensed milk
1 cup coconut milk
1 cup coconut flakes

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

LEMON AND TOASTED COCONUT ICE CREAM



Lemon and Toasted Coconut Ice Cream image

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

3 large eggs
1 1/2 cups sugar
2 1/2 cups half-and-half
1 cup fresh lemon juice (3 to 4 lemons)
1 tablespoon freshly grated lemon zest
1 cup sweetened flaked coconut, toasted lightly and cooled

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.

LEMON CAKE WITH TOASTED COCONUT



Lemon Cake with Toasted Coconut image

This lemon-coconut cake is super moist and yummy. It is delicious with any type of fresh berry such as blueberries, raspberries, or strawberries.

Provided by Karen Brady Pastore

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 55m

Yield 12

Number Of Ingredients 12

¾ cup shredded unsweetened coconut
2 cups all-purpose flour, sifted
¾ teaspoon baking powder
¼ teaspoon baking soda
1 pinch salt
3 large eggs
1 ¾ cups white sugar
1 ¾ cups whole milk
1 cup extra-virgin olive oil
5 tablespoons lemon zest
5 tablespoons lemon juice
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Spread coconut on a baking sheet.
  • Bake in the preheated oven until lightly toasted, about 5 minutes. Remove and let cool while you prepare the cake. Leave the oven on.
  • Combine flour, baking powder, baking soda, and salt in a large bowl.
  • Whisk eggs and sugar together in another large bowl until very well combined. Stir in milk, oil, lemon zest, lemon juice, and vanilla extract; mix until well combined. Fold in dry ingredients and add coconut. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.

Nutrition Facts : Calories 436.7 calories, Carbohydrate 48.7 g, Cholesterol 50.1 mg, Fat 25 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 7 g, Sodium 104.1 mg, Sugar 31.5 g

TOASTED COCONUT ICE CREAM



Toasted Coconut Ice Cream image

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

1 cup dried shredded coconut (unsweetened)
1 cup whole milk
2 cups heavy cream
3/4 cup sugar
1 big pinch salt
1 vanilla bean, split in half lengthwise
5 large egg yolks
1/2 teaspoon vanilla extract or 1 teaspoon rum

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

LEMON AND TOASTED-COCONUT MERINGUE PIE



Lemon and Toasted-Coconut Meringue Pie image

Categories     Egg     Dessert     Bake     Easter     Lemon     Coconut     Spring     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 20

Crust
1 1/2 cups all purpose flour
1/2 cup sweetened flaked coconut
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
3 tablespoons (about) ice water
Filling
1 cup sugar
2 tablespoons cornstarch
6 large egg yolks
4 large eggs
3/4 cup fresh lemon juice
Pinch of salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch pieces
Meringue
6 large egg whites
1/4 teaspoon cream of tartar
1 1/3 cups powdered sugar
1 cup sweetened flaked coconut, lightly toasted

Steps:

  • For crust:
  • Blend flour, coconut, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk egg yolk and 2 tablespoons ice water in small bowl to blend. Add to processor and blend until mixture begins to clump together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 2 hours. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling.)
  • Roll out dough on floured surface to 13-inch round. Transfer to 10-inch-diameter glass pie dish. Fold overhang under; crimp decoratively. Pierce crust all over with fork; freeze 30 minutes.
  • Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans. Bake until crust is pale golden, about 15 minutes longer. Cool completely on rack.
  • For filling:
  • Preheat oven to 300°F. Whisk sugar and cornstarch in heavy medium saucepan to blend. Whisk in yolks, whole eggs, lemon juice, and salt. Whisk over medium heat until mixture thickens and just begins to boil around edges, about 6 minutes. Add butter; whisk until smooth. Cool 10 minutes. Pour warm filling into crust.
  • For meringue:
  • Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar and 1 tablespoon powdered sugar and beat until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, then beat until stiff glossy peaks form, about 7 minutes. Gently fold 3/4 cup toasted coconut into meringue. Spread coconut meringue over warm filling, covering completely, sealing meringue to crust edges and mounding in center.
  • Bake pie 30 minutes. Reduce oven temperature to 275°F; bake 30 minutes longer. Sprinkle remaining 1/4 cup toasted coconut over pie; continue to bake until meringue is light golden brown and set when pie is shaken slightly, about 15 minutes longer. Transfer pie to rack and cool completely, about 4 hours. (Can be made 1 day ahead. Refrigerate uncovered.)

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