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Coconut Ice Cream (Helado de Coco)

Coconut Ice Cream (Helado de Coco)

Cool off in style with this recipe for an everyday creamy coconut frozen treat. A splash of rum and dash of toasted coconut make this Helado de Coco decadent and irresistible. Make this recipe a freezer staple. 


Ingredients
Helado de Coco
1
can
light coconut milk
1
can
coconut milk
1
cup
shredded coconut toasted
1 1/2
tablespoons
rum
3/4
cup
organic sugar
1
teaspoon
vanilla
1
pinch
guar gum
Directions
In a bowl mix all ingredients except for the toasted shredded coconut. Whisk for about 2 minutes until sugar has dissolved and mixture has thickened. Cover with plastic cling wrap and place in freezer for 1 hour until cold.
Follow directions of your ice cream maker. Add mixture to ice cream maker. Mix until the mixture thickens and has the appearance of a thick milk shake.
Add coconut shreds to mixture in ice cream maker and continue mixing until the mixture resembles soft ice cream.
Scoop out ice cream and transfer to an airtight container. Keep in door of freezer until ready to serve.
Allow ice cream to warm up for about ten minutes so it may regain its smooth, creamy texture before serving. (This applies when serving from freezer. It is at its best fresh)
Serve topped with fresh berries, shredded coconut, walnuts, carob chips or naked. Naked Helado de Coco is always a good way to go.

The base number of servings for this recipe is 6
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