Coconut IceCream

Prep Time:

Cook time:




  • 4 large free-range egg yolks
  • 1 heaped teaspoon of Gluten free cornflour (cornstarch)
  • 2 heaped tablespoons of caster (superfine) sugar
  • 400 ml (4 fl oz) 1 1/2 cups of coconut milk
  • 5 heaped tablespoons of desiccated (shredded) coconut
  • 200 ml (7 fl oz) 3 1/2 cup of coconut cream
  • 2 tablespoons of toasted coconut pieces


  1. Make the ice-cream by mixing the egg yolks, cornflour (cornstarch) and sugar together in a bowl, and slowly adding the coconut milk.
  2. Transfer to a saucepan, add the desiccated (shredded) coconut and cook over a low heat, stirring all the time.
  3. Cook until thick and smooth, then remove from the heat and transfer to a bowl.
  4. Stir in the coconut cream.
  5. Once it is cool, pour the custard into your prepared ice-cream maker and churn until frozen and smooth (probably about 20 minutes).
  6. Serve scoops of ice-cream scattered with toasted coconut pieces

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