Coconut Ice Cream

(Helado de Coco)

No Comments

Coconut Ice Cream (Helado de Coco) is a excellent summer treat.  It is very creamy and usually prepared with homemade coconut milk.  The fresh coconut milk will provide intense coconut flavors to the ice cream.  I will be using one mature coconut to prepare the coconut milk.  However, if you do not want to prepare fresh coconut milk, then use canned coconut milk.

I will be making the Coconut Ice Cream with a 4-Quart Electric Nostalgia Ice Cream Maker.  It has the appearance of an old fashion ice cream machine just like my dad used for preparing coconut ice cream in the 1950’s.  With this machine, you will need small ice cubes and rock salt.  However, you can use other ice cream makers for this recipe that does not require ice and salt.  Read your user manual in its entirety before operating any type of ice cream maker.

Food History!

Did you know that the palm tree without coconuts is native to Puerto Rico known as La Palma Real (Royal Palm)?  The palm tree with coconuts arrived to the island from West Africa.  The coconut originated in Southeast Asia.

Describing a Whole Mature Coconut!

Coconut

This is a whole mature pre-scored coconut.   A whole mature coconut is covered with a hard brown and hairy shell.   Inside the coconut is the white oily meat and coconut water.  When you shake the coconut, you can hear the movement of the coconut water inside the coconut.   For this recipe, you will need one (1) whole mature coconut to prepare the coconut milk.    

Click on the link for step by step visual instructions on How to Prepare Coconut Milk.

Preparing the Coconut Ice Cream Mixture!

Coconut Ice Cream

Add 1 cup of cream of coconut into a glass bowl.

I use canned cream of coconut, which has a tendency of separating with the coconut cream on top and the coconut water at the bottom.  Therefore, stir to combine both contents before measuring one cup of cream of coconut.

Coconut Ice Cream

Pour 3 cups of homemade coconut milk.

Coconut Ice Cream

And then add ¾ cup of sugar and ½ teaspoon of lite salt. 

Coconut Ice Cream

With a whisk, mix all the ingredients until well blended.

Coconut Ice Cream

Cover with lid and refrigerate for 2 hours to chill.

Using the Ice Cream Machine to Prepare Coconut Ice Cream!

The ice cream maker on the left side (blue color) is the 4-Quart Nostalgia Electric Ice Cream Maker that I will be using for this cooking demonstration.  It has the appearance of an old fashion ice cream machine.  This particular model requires small ice cubes and rock salt to prepare the ice cream. 

However, you can use other ice cream makers (like the one on the right side) for this recipe.  Read your user manual in its entirety before operating any type of ice cream maker.

Before we can prepare this recipe, chill the ice cream canister (holds the ice cream mixture) in the freezer for 2 to 4 hours or overnight.

Pouring the Coconut Ice Cream Mixture!

Place the chilled canister into ice cream maker and pour the chilled coconut ice cream mixture.

Insert the dasher (mixing blade) and place the lid on the canister. 

Fill the bucket with a layer of small ice cubes.

Then with a thin layer of rock salt. 

Continue this process of layering the ice and salt until it reaches the drainage hole on the side of the bucket. 

We just finished filling the bucket with alternating layers of ice and salt – not surpassing the drainage hole.

We can now lock motor into place.   Since this ice cream maker does not have a switch to turn on the power, plug the power cord to start the unit.

Note:  Check the ice level every 10 to 15 minutes.  As the ice level decreases, you will need to add more ice and salt during the churning process.

Completing the Churning Process for Ice Cream!

I unplugged the unit and removed the motor from bucket after 30 minutes of churning.  Clear any salt or ice from lid before removing.  

Lift the dasher and scrape off any ice cream with spatula. 

Look how much the Coconut Ice Cream (Helado de Coco) has thickened with only 30 minutes of churning.

Note:  You can serve the ice cream straight from the canister.  However, I prefer to freeze the ice cream for a thicker consistency.

Storing and Freezing the Coconut Ice Cream!

Coconut Ice Cream

Add the coconut ice cream into a container that can be placed in the freezer. 

Coconut Ice Cream

Spread the ice cream evenly on top with the back of a spoon. 

Place cling wrap over the container.

Coconut Ice Cream

Gently press down the cling wrap until it touches the entire surface of the ice cream.

Coconut Ice Cream

Fold overlapping cling wrap and place around the inside edges of container.  This will prevent the formation of ice crystals.  Cover with lid and place in the freezer for 4 hours or overnight. 

Scooping out the Coconut Ice Cream!

Coconut Ice Cream

Remove the ice cream from the freezer after 4 hours.  Let stand at room temperature for a few minutes to slightly soften before scooping out the ice cream.

Coconut Ice Cream

We can now remove the lid and cling wrap.

The coconut ice cream is ready to be served.

Coconut Ice Cream

Scoop out the ice cream.  Look how creamy!

Coconut Ice Cream

Place several scoops of Coconut Ice Cream (Helado de Coco) into coconut shells or regular bowls.  You can also garnish with coconut flakes. 

This ice cream is so creamy with lots of coconut flavor.   This dessert brings me back to my childhood years with my dad preparing this ice cream the old fashion way.

Click on the button below to watch my YouTube video on How to Prepare Coconut Ice Cream (Helado de Coco)!

Recipe and Nutritional Facts!

Nutritional information is provided as a courtesy and is approximate only.  Please refer to our Nutritional Facts Disclaimer for more information.

Print

Chocolate Coconut Ice Cream (Helado de Chocolate y Coco)


  • Author: Aida Kitchen®
  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 40 minutes
  • Yield: 8 Servings 1x

Description

Chocolate Coconut Ice Cream is prepared with fresh coconut milk and melted chocolate bars to enhance the chocolate and coconut flavors.


Scale

Ingredients

  • 4 cups coconut milk, canned or homemade
  • 2 cans (14 ounces each) sweetened condensed milk
  • 1 package (6 bars) of Cortes chocolate bars

Instructions

  1.  In a bowl, add the sweetened condensed milk and coconut milk.  Stir until well blended.
  2.  In a saucepan, add the chocolate bars and pour 4 tablespoons of the coconut milk mixture.
  3.  Melt chocolate bars over low heat.  Stir until the chocolate bars are fully melted.
  4.  Slowly pour the coconut milk mixture and stir until well blended.  Remove from heat immediately.
  5.  Pour the ice cream mixture into a glass bowl.  Cover bowl with lid and refrigerate for 4 hours to chill.
  6.  Prepare the ice cream maker per manual instruction and turn on the power.
  7.  Remove chilled ice cream mixture from refrigerator and pour into ice cream maker.
  8.  The chocolate coconut ice cream is ready to be served after 25 minutes of churning.
  9.  You can serve the ice cream straight from the cylinder bowl into individual ice cream bowls if the consistency is to your liking.
  10.   If you want a thicker consistency, place ice cream in a container that can be stored in the freezer.
  11.   Spread ice cream evenly on top and cover with cling wrap.  Cover with lid and place in the freezer for 4 hours or overnight.

Notes

For this cooking demonstration, I used the Krups Ice Cream Maker.   Make sure that you chill the cylinder bowl overnight in the freezer.  Read your user manual in its entirety before operating any type of ice cream maker.

Visit my website (aidaskitchenboricua.com) for instructions on how to prepare fresh coconut milk.   If preparing fresh coconut milk, add 15 minutes of prep time.

  • Category: Ice Cream
  • Method: Churning
  • Cuisine: Puerto Rican

Keywords: Chocolate Coconut Ice Cream

Nutritional Facts Disclaimer

Category: Dessert and Ice Cream, Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Fill out this field
Fill out this field
Please enter a valid email address.

A Food Blog with Classic and Contemporary Authentic Puerto Rican Cuisine

Order your cookbook today!

  • 42 authentic Puerto Rican recipes
  • Cookbook written in English and Spanish
  • Each recipe contains a picture
  • Healthier version of Puerto Rican cookery
Menu