Toasted Coconut Ice Cream Recipe By Tasty

DAIRY-FREE TOASTED COCONUT ICE CREAM CUPS RECIPE BY TASTY

Steps:

• Line a 12-cup muffin tin with paper liners.
• In a small pot over medium heat, whisk together the coconut milk and sugar. Cook for 20-25 minutes, until thickened and reduced by nearly half. Remove the pot from the heat and let cool completely, about 20 minutes.
• Add the coconut cream to a chilled metal bowl. Using an electric hand mixer, beat the coconut cream on high speed for 3 minutes, until soft peaks form. Add the melted coconut oil and briefly whip to combine.
• Add the condensed coconut milk mixture to the whipped coconut cream and beat for 1 minute, until well combined and fluffy. Fold in the toasted coconut flakes.
• Evenly distribute the mixture between the prepared muffin cups. Top with more coconut flakes.
• Freeze the cups for 30-60 minutes, until set but not too hard to bite through. Serve immediately, or keep in the freezer to let harden completely, then let sit at room temperature for 15-20 minutes to soften before serving.
• While the ice cream cups are freezing, make the dark chocolate drizzle: Combine the dark chocolate and coconut oil in a microwave-safe container and microwave in 30-second intervals until melted. Drizzle on top of the ice cream cups and return to the freezer for 5 minutes to harden.
• Enjoy!

TOASTED COCONUT ICE CREAM

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.

TOASTED COCONUT ICE CREAM

Steps:

• Preheat the oven to 350ºF. Spread the coconut on a baking sheet and bake for 5-8 minutes, stirring when needed, or until toasted evenly. Watch it carefully, it will burn quickly. Once toasted, remove from the oven and immediately remove from the baking sheet or it will continue to bake.
• Combine the milk, 1 cup of the cream, the sugar, salt and 1 cup of the toasted coconut. Heat over medium heat until warmed.
• If using a vanilla bean, use a paring knife to slice the bean open, then scrape the seeds from the pod and add them to the milk mixture. Add the pod to the milk, as well. Cover the pan, remove from the heat, and let the mixture steep at room temperature for 1 hour.
• Rewarm the milk mixture, then set a strainer over another saucepan. Strain the milk mixture through the strainer. Press down on the coconut with a rubber spatula to release as much of the flavor as possible. Discard the coconut. (If desired, you can rinse the vanilla bean pod and reserve for another use.)
• Pour the remaining 1 cup of heavy cream into a large bowl. Fill a larger bowl halfway with ice water. Set aside.
• Place the egg yolks in a medium bowl and whisk until combined. Slowly whisk the warmed milk mixture into the egg yolks, then pour the mixture back into the saucepan.
• Place the saucepan back over medium heat and cook, stirring the mixture constantly with a spatula to ensure that the mixture doesn't burn. Cook until the mixture thickens enough to coat the back of a spatula.
• Pour the mixture through the strainer into the cream and stir to combine. Stir in the vanilla extract. Place the bowl in the ice water, making an ice bath. Stir over the ice bath until the mixture is cold.
• Cover the bowl, or transfer to a container with a lid, and refrigerate for at least 4 hours, preferably overnight.
• Freeze the custard according to the manufacturer's instructions for your ice cream maker, stirring in the reserved 1/2 cup of toasted coconut at the very end. Freeze the ice cream until hardened before serving.

TOASTED COCONUT ICE CREAM RECIPE BY TASTY

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!

COCONUT ICE CREAM

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.

FANCIFULLY SWEET TOASTED COCONUT ICE CREAM

Steps:

• Prep ice-cream maker by freezing the "freezer bowl" overnight.
• Preheat oven to 350.
• Lightly spray baking sheet with cooking spray and evenly spread the coconut over the sheet.
• Bake coconut for 10-15 minutes or until golden brown. Watch carefully and stir at 5 minute intervals to prevent from burning.
• In a medium mixing bowl use a hand mixer on low speed to combine the milk and sugar until sugar has dissolved (about 1-2 minutes). Stir in the cream and coconut extract.
• Turn on the ice-cream maker and slowly pour the mixture into the freezer bowl. Let mix about 20 minutes, or until the mixture has begun to thicken.
• Stir in 1 cup of the toasted coconut. Let mix 5 minutes more.
• The ice cream should be creamy and the coconut fully mixed in, enjoy as-is or freeze in an air-tight container for a few hours to harden to desired consistency.
• Sprinkle remaining toasted coconut on individual servings.
• Enjoy! :).