Coconut icecream with roasted coconut
It’s no secret; I love ice cream. And ever since I discovered the hidden treasures of homemade icecream I am sold. I even started making my own popsicles this week too! (more on that in a later post)
My ice-cream maker has been doing overtime lately… The only disadvantage being that I need to freeze the container every time in between ice-creams. Making two in a row is not an option. Probably a good thing too or I would be the size of an elephant… 
Last night we were having my father in law over for dinner and the theme was Asian food. I had on the menu rice paper spring rolls (recipe soon to follow!) with peanut-sauce, coconut shrimps, Thai chicken curry and for dessert the coconut ice-cream. I love my ice-cream to be yoghurt based. Not because of the lower calorie content but simply because I like the taste better. To me it goes perfect with summer. Fresh and slightly acidic. So when I saw the recipe for ice cream yogurt in my Steamy Kitchen cookbook I just knew that would be perfect as dessert for the asian dinner.
What I should have done is make the ice cream in the afternoon and freeze it. Because freshly turned it melts by looking at it. (any ice cream melts when you look at it, duh.. but this one just sooo much faster!) The original recipe called for coconut extract but I could not find that anywhere so I used regular coconutcream but not enough. There was a slight coconut taste but not enough.
Coconut icecream with roasted coconut
Yield: 6
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Fresh and relatively light for icecream, this is the perfect ending for an asian meal!
Ingredients:
- 875 gr Greek yogurt
- 150 gr sugar
- 100 ml coconut cream
- 20 gr Roasted shredded coconut
Directions:
- Mix the yogurt and the sugar and add the coconut cream to taste. Cool the mixture well in the fridge before you put it into the icecream maker. At least an hour.
- As soon as it's cool turn it in the ice machine.
- Roast the coconut by putting it in a dry frying pan and roast until golden. Make sure not to burn it! Turn out onto a plate immediately to prevent it roasting any further.
- Once the icecream is made freeze for at least one or two hours in the freezer before eating.
- Serve with the roasted coconut on top and fresh fruit of your choice
Recipe from Steamy Kitchen
Appetizer
Asian
Bread
Breakfast
Desserts & other sweets
Healthy
Oh, it looks heavenly! I love pairing coconut with apricots, so your dessert would be very welcome at my place. Delicious!
Cheers,
Rosa
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Simone (junglefrog) — July 8th, 2011 at 09:32
Thanks Rosa! It is indeed very delicious and I love the freshness of the yogurt in it..
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Coconut bonanza! Never tried coconut in ice cream before…it looks so delicate. Can’t wait to try this frozen dessert. Love those Apricots spread..contrasting the white recipe perfectly.
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Simone (junglefrog) — July 8th, 2011 at 09:33
Thanks Sanjeeta. And the good thing is that you can add coconut to your own taste.
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Looks beautiful!) I love coconut ice cream, it’s so good! Especially with fruit
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Simone (junglefrog) — July 8th, 2011 at 09:33
Thanks Heidi
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Sounds great! This post made me think I really need to make ice cream soon… then I realized the freezer is way too full! I need to use some of my frozen stuff soon, to make room!
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Simone (junglefrog) — July 8th, 2011 at 09:34
I do know that problem with freezers being too full… I have four fresh trouts in it at the moment, icecream, icecubes and god knows what else… got to get room for other stuff soon!
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Oh my! I’m stealing this to make in the summer time! Beautiful pics too Simone!
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Simone (junglefrog) — July 8th, 2011 at 09:34
Thanks Peter!
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Love coconut.It gives everything you use it for specific taste and with your excellent icecream look aswell:)Greta pic’s.Btw just to let you know I am now publishing my blog in english language aswell.See you there:) Cheers
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Simone (junglefrog) — July 8th, 2011 at 09:35
O great! Good new that your blog is now also in English! I’ll check it out soon!
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Simone, I love frozen yoghurt too but am not a huge fan of ice cream at all.
This does look light and very refreshing.
The Chef loves loves loves coconut ice-cream and I think he would love this recipe.
Great shots as always and I cannot wait for the spring roll recipe.
They look so good! xxx
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Simone (junglefrog) — July 8th, 2011 at 09:36
You don’t like icecream?? But Mona… this is sooo good! Springrolls are following soon!
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all this lovely ice cream around me and I have no ice cream maker to make them too
Love coconut and pairing it with apricots is pure heaven
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I just posted ice cream too
Great minds and all that.
The ice cream looks so pretty and I like the fresh fruit on top and the combination of white, orange and blue of the napkin. Have a wonderful weekend!
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Simone (junglefrog) — July 9th, 2011 at 10:08
Thanks Olga! I love your goatcheese icecream too! Intriguing flavors that are just begging to be tried!
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Coconut ice cream might be one of the next on my list! It’s so pretty and I love the fruit topping
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Simone (junglefrog) — July 9th, 2011 at 10:07
Thanks Sues… It is very very tasty..
And not too bad either.
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This looks amazing…and healthy…and it’s peaches and ice-cream…two of my favourite things! Seriously, I really need this right now!
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Simone (junglefrog) — July 9th, 2011 at 10:08
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Wow! That looks so good! I just made some coconut popsicles not too long ago, but I think it might be time for coconut frozen yogurt! Now, if I could only clear enough space out of the freezer…..
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