Toasted Coconut Ice Cream


Rich, creamy and sweet with a pleasant toasty nuttiness this ice cream is so delicious that it is hard to believe that it is dairy free.

I have been experimenting with alternative, non-dairy ice creams for a little while now in the hope of finding something “healthier” and also for the novelty of trying something different. It hasn’t been easy. Some have tasted a little odd, some have tasted a lot odd, most have been lacking in texture and very few have made it to the blog. This ice cream is by far the best I’ve made and good enough to rival a traditional custard based ice cream.

This ice cream is perfect served with some chopped macadamia brittle (as pictured) or with some toasted shredded coconut, toasted almonds, chocolate syrup or maple syrup. I think it would work really well with coffee too so I will be trying that next!

I hope you had a wonderful Christmas and New Year celebrations! I missed the New Year’s fireworks this year (again) – I was having a little champagne nap at the time (again) – so my resolution is to stay awake for the fireworks next time! What did you do to celebrate the new year? Have you made any New Year’s resolutions?

Toasted Coconut Ice Cream

100g (1 cup) unsweetened fine desiccated coconut
3 x 270ml cans coconut milk (I used Ayam brand)
150g (3/4 cup) sugar
70g (3tbsp) glucose syrup (light corn syrup)
45ml (3tbsp) rum*

Toast the coconut by placing it in a large frypan on a medium heat. Turn frequently. Colour equals flavour here so brown the coconut as far as you dare without burning it.


Remove from the heat (and the hot frypan) and set aside.

While the coconut is toasting, place the coconut milk, sugar and glucose syrup in a medium saucepan and bring to the boil. Once it has boiled – the desiccated coconut will have toasted by this stage – remove the saucepan from the heat and stir through the toasted coconut. Allow to steep for one hour.

Strain the mix to remove the desiccated coconut (discard the desiccated coconut). Stir through the rum and place the mix in the fridge to chill.

Once it has chilled it will have separated and look a little ugly but don’t despair. A quick blitz with an immersion blender (or similar) will take care of this.

Churn the mix in an ice cream maker. Place in an airtight container and place in the freezer to firm up.

*The rum adds a lovely complimentary flavour, of course, but it also plays an important role in improving the texture of the ice cream as alcohol doesn’t freeze. Substitute with flavour neutral vodka if you dislike the taste of rum.


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