Second Coconut recipe in one week?! Yes, I admit it…..I have a Coconut addiction.
In an attempt to keep up my goal of utilizing my ice cream maker throughout summer, I dabbled with a recipe to bring one of my favorite flavors into gelato form. Loosely basing it off my Mint Chip Gelato adventure, I took toasted coconut, coconut milk, and coconut extract to make this easy and delish gelato. And because of the three forms of coconut that I employed, the end result was truly packed full of coconut flavor.
For a little experiment, I took half of the gelato from the ice cream maker and swirled it with caramel and left the other half as is. I had hoped that the caramel would provide a luscious surprise in each bite but unfortunately the flavor was not able to hold its own. My sister later told me that Ben & Jerry’s had said on an episode of Unwrapped that Caramel Ice Cream was challenging because if you don’t make the caramel thick enough, it blends too much into the rest of the ice cream. Not going to lie—that made me feel better 🙂
Even though the caramel spin wasn’t as successful, the Toasted Coconut Gelato by itself was delicious and I’ll definitely make it again. Perhaps next time with the addition of fresh young coconut strips? Delish!
Until next time Friends, “Coconut Addict” signing off!
2 Cups plus 3 Tablespoons Whole Milk
1¾ Cups Coconut Milk (I prefer this brand)
1 Cup loosely packed Toasted Unsweetened Coconut Flakes, plus additional for garnish
½ Cup Sugar
1 Teaspoon Coconut Extract
1 Teaspoon Vanilla Extract
1 Tablespoons Cornstarch
In a heavy sauce pot, add 2 cups of milk, coconut milk, sugar, and salt. Bring to a low boil on medium low heat. Be careful not to scorch. With the remaining milk, add corn starch to make a slurry. When milk and coconut milk come to a boil, add the slurry and extracts. Cook on low and whisk often so that clumps do not form. The mixture is cooked when you can run a line on the back of a spoon without the mixture coming back together. Cool the mixture to room temperature and then chill in the refrigerator for a minimum of 12 hours.
Add the mixture to your ice cream maker and follow the manufacturer’s directions. When half the time has elapsed, slowly add the toasted coconut allowing it to be thoroughly incorporated in the mixture.
Transfer to a storage container and freeze until desired firmness. Before serving, allow the gelato to sit on your counter for a few minutes for a better texture and because its easier to scoop. Serve with a sprinkle of toasted coconut flakes.