As the weather is getting warmer and the Spring season is approaching, this Caribbean Coconut Ice Cream is an easy-to-make refreshing ice cream that will be loved by all for its tropical taste.
Caribbean Coconut Ice Cream recipe has all the big flavor of fresh coconut, but with five simple ingredients. All you need are evaporated milk, coconut milk, sweetened condensed milk, almond extract and nutmeg. Whisk the ingredients together, then pour into a freezeproof bowl. Put it in the freezer to harden up all the way. When you’re ready to eat it, set it out at room temperature for a few minutes before scooping. Top with toasted, shredded coconut if desired….yummy!
As we already know, coconut milk is very beneficial for your health and has been used for years as an ingredient in desserts, soups, and sauces. Some health benefits of coconut milk are: weight loss, antioxidants, prevents heart disease, healthy hair and skin, anti-inflammatory and strengthens the immune system. Also, Coconut milk is different to coconut water. Coconut water is the clear liquid from the center of the young, green coconut and is low in fat but rich in easily digested carbohydrates.
A scoop of Caribbean Coconut Ice Cream can be served with your favorite cake, cobbler, brownies, crisps, dumpling, pudding or pie.
Caribbean Coconut Ice Cream
Ingredients
- 1 14-ounce can evaporated milk
- 1 14-ounce condensed milk
- 1 14-ounce coconut milk
- pint of freshly grated nutmeg (optional)
- 1 tsp almond extract (optional)
- lime slices and shredded coconut, to decorate
Instructions
- Mix together the evaporated, condensed and coconut milks in a large freezer proof bowl and stir in the nutmeg and almond extract.
- Chill in a freezer for an hour or two until the mixture is semi-frozen.
- Remove from the freezer and whisk until it is fluffy and almost doubled in volume.
- Pour into a freezer container, then cover and freeze.
- Soften slightly before serving, decorated with lime slices and shredded coconut.
Video
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