Coconut Ice Cream
Coconut Ice Cream is an moderately easy dinner. Made with 3 coconuts, 2 c. water, 2 tbsp. custard powder or cornstarch, 1 tin condensed milk and 2 tins evaporated milk, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Peel the brown skin off the back and grate (by hand or in blender) with some of the water.
Strain and squeeze to extract coconut milk.
Blend custard powder or cornstarch with 2 tablespoons water.
Bring 1/2 cup water to boil.
Add custard paste and bring to boil, stirring constantly.
Boil until color darkens.
Remove from fire.
Cool slightly.
Add coconut milk. Sieve custard.
Add condensed and evaporated milk.
Add essence last.
Freeze.
(You may churn in ice crem freezer for a creamy texture.)
π· Perfect Pairings
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