This delicious ice cream blew my little mind.
I absolutely love this flavour!
The ice cream itself is not actually overtly coconut flavoured. The toasted coconut, coconut milk and brown sugar culminate in a beautifully smooth nutty depth of flavour, giving this ice cream a more complex flavour profile. You can tell it's special the second you taste it.
I made my Toasted Coconut from freshly grated coconut and it was absolutely amazing! I will never buy sweetened, unsweetened, shredded or desiccated coconut from a store ever again.
To make my freshly grated coconut I pierced the 'eyes' of my coconut and drained the liquid, I called in my boyfriend and his trusty hammer to crack it open. He struck halfway down the coconut with the hammer and to our surprise it split perfectly in half. I used a blunt knife to ease the white flesh away from the shell and grated it using a fine cheese grater.
I then mixed the grated coconut with a little icing sugar and popped it in the oven. I dried it at a low temperature first and then turned the oven up to toast until golden brown.
It is entirely up to you how you use your toasted coconut, you can reserve it all for sprinkling on top of the ice cream before serving or you can add half of the toasted coconut to the ice cream during the last minute of churning.
I personally like the ice cream smooth and silky with the toasted coconut sprinkled liberally on top.
100g freshly grated coconut
20g icing sugar
Preheat the oven to 100C.
Combine the grated coconut and icing sugar in a small mixing bowl, stirring to combine. Spread the coconut out onto a parchment lined baking tray and bake for 40 minutes, stirring occasionally, until the coconut feels completely dry to the touch.
To toast the coconut turn the oven up to 170C.
Bake the coconut stirring occasionally until golden brown all over. Remove from the oven and allow to cool completely before transferring to an airtight container for storage.
2 large eggs
165g light brown sugar
550ml double cream
200ml coconut milk
In a large mixing bowl, whisk the eggs for 1-2 minutes, add the sugar and continue to whisk for a further 2 minutes.
Pour in the cream and coconut milk and whisk to blend.
Pour the ice cream mixture into your ice cream maker and churn as per the manufacturers instructions.
You can add half of your toasted coconut to the ice cream during the last minute or so of churning if you wish, reserving the rest for sprinkling or reserve the whole lot for sprinkling and garnishing.