📝 About This Recipe
Transport yourself to the sun-drenched shores of the West Indies with this ultra-creamy, tropical delight. This recipe captures the authentic soul of Caribbean street-side treats, blending the richness of full-fat coconut milk with warm notes of nutmeg, cinnamon, and a hint of lime zest. It is a velvety, refreshing masterpiece that perfectly balances island sweetness with a sophisticated spice profile.
🥗 Ingredients
The Coconut Base
- 27 ounces Full-fat coconut milk (2 cans, do not use light coconut milk)
- 15 ounces Cream of coconut (1 can, such as Coco Lopez)
- 7 ounces Sweetened condensed milk (Half of a standard can)
- 1 cup Heavy cream (Chilled)
Island Aromatics
- 1 tablespoon Vanilla extract (Pure Madagascar vanilla preferred)
- 1/2 teaspoon Almond extract (Provides a subtle floral back-note)
- 1 teaspoon Fresh lime zest (Finely grated, avoid the white pith)
- 1/2 teaspoon Ground cinnamon (High quality Ceylon cinnamon)
- 1/4 teaspoon Freshly grated nutmeg (Whole nutmeg grated fresh is essential)
- 1/4 teaspoon Kosher salt (To balance the sweetness)
- 1 tablespoon Dark Rum (Optional; helps prevent ice crystals)
Texture and Garnish
- 1/2 cup Unsweetened shredded coconut (Toasted until golden brown)
- 6-8 pieces Fresh mint leaves (For garnish)
👨🍳 Instructions
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1
In a large heavy-bottomed saucepan over medium-low heat, combine the two cans of coconut milk and the cream of coconut. Whisk gently until the mixture is smooth and the coconut fats have completely melted.
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2
Whisk in the sweetened condensed milk and the heavy cream. Continue to heat for 5-7 minutes, ensuring the mixture does not reach a rolling boil. You want it just steaming to marry the fats.
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3
Remove the pan from the heat. Stir in the vanilla extract, almond extract, cinnamon, freshly grated nutmeg, and salt. The aroma should be immediate and fragrant.
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4
Add the lime zest and the optional tablespoon of dark rum. The rum acts as an anti-freeze agent, ensuring a smoother scoop later.
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5
Prepare an ice bath by filling a large bowl with ice and water. Transfer the coconut mixture into a medium bowl and set it inside the ice bath. Stir occasionally until the mixture reaches room temperature.
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6
Cover the surface of the liquid directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
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7
While the base chills, toast the shredded coconut in a dry skillet over medium heat for 3-5 minutes, tossing constantly until golden and fragrant. Set aside to cool.
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8
Once the base is cold, give it a quick whisk. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).
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9
During the last 2 minutes of churning, slowly add half of the toasted shredded coconut into the machine so it is evenly distributed.
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10
Transfer the soft-serve consistency ice cream into a chilled, airtight container or a loaf pan. Smooth the top with a spatula.
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11
Sprinkle the remaining toasted coconut over the top. Press a piece of wax paper or parchment paper directly onto the surface to prevent ice crystals.
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12
Freeze for at least 4-6 hours until firm. For the best flavor, let it sit on the counter for 5 minutes before scooping.
💡 Chef's Tips
For the creamiest results, always use full-fat canned coconut milk; carton coconut milk is too thin and will result in an icy texture. If you don't have an ice cream maker, you can freeze the mixture in a shallow pan and whisk vigorously every 30 minutes for 3 hours to break up ice crystals. Ensure your ice cream maker bowl has been frozen for at least 24 hours before you begin the churning process. Do not skip the salt or the lime zest; these two ingredients cut through the heavy fat of the coconut and brighten the entire dish. To make it vegan, simply swap the heavy cream for an extra half-cup of coconut cream and use a vegan sweetened condensed coconut milk.
🍽️ Serving Suggestions
Serve in a hollowed-out coconut shell for a stunning, authentic tropical presentation. Pair with warm, caramelized grilled pineapple rings or a side of mango coulis. Top with a drizzle of salted caramel sauce to complement the toasted coconut notes. Serve alongside a glass of aged Caribbean rum or a chilled glass of ginger beer. Garnish with a sprig of fresh mint and a lime wedge for a pop of color and freshness.