Creamy Coconut Ice Cream With Toasted Coconut

Name: Toasted Coconut Cream Ice Cream
Prep time: 20 min
Cook time: 12 min
Total time: 8 h 57 min
Yield: 8 servings, about 1 quart
Cuisine: International
Ingredients: 1 cup unsweetened coconut flakes, divided; 1 can full-fat coconut milk, 13.5 ounces, well shaken; 1 can unsweetened coconut cream, 13.5 ounces, well stirred; do not use sweetened cream of coconut; 3/4 cup granulated sugar; 2 tablespoons light corn syrup; 1/4 teaspoon fine sea salt; 4 large egg yolks; 2 teaspoons pure vanilla extract or vanilla bean paste; Additional toasted coconut flakes, optional; Fresh mint leaves, optional; Finely grated lime zest, optional

Imperial July 2, 2026July 2, 2026

Quick Recipe Version (TL;DR)

Yield: 8 servings, about 1 quart
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 8 hours 57 minutes, including steeping, chilling, churning, and freezing

Quick Ingredients

1 cup unsweetened coconut flakes, divided
1 can full-fat coconut milk, 13.5 ounces, well shaken
1 can unsweetened coconut cream, 13.5 ounces, well stirred
3/4 cup granulated sugar
2 tablespoons light corn syrup
1/4 teaspoon fine sea salt
4 large egg yolks
2 teaspoons pure vanilla extract or vanilla bean paste

Do This

1. Freeze your ice cream maker bowl for at least 24 hours if your machine requires it.
2. Toast coconut flakes at 325°F for 6 to 8 minutes, stirring once, until golden and fragrant.
3. Warm coconut milk, coconut cream, sugar, corn syrup, and salt to 150°F; steep 1/2 cup toasted coconut in the warm mixture for 20 minutes, then strain.
4. Whisk egg yolks, slowly temper with hot coconut mixture, then return everything to the saucepan.
5. Cook over medium-low heat, stirring constantly, until the custard reaches 170°F to 175°F.
6. Stir in vanilla, chill the base for at least 4 hours, then churn for 20 to 25 minutes.
7. Add the remaining toasted coconut during the last minute of churning, then freeze for at least 4 hours before scooping.

Why You’ll Love This Recipe

Deep coconut flavor: Full-fat coconut milk, coconut cream, and toasted coconut flakes work together for a rich, tropical taste.
Super creamy texture: Egg yolks, coconut cream, and a little corn syrup help keep the ice cream smooth instead of icy.
Toasty, chewy bits: Toasted coconut folded into the churned ice cream adds texture and nutty sweetness.
Make-ahead friendly: The custard base can be made the day before, and the finished ice cream keeps beautifully in the freezer.

Grocery List

Produce: None required; optional fresh mint or lime zest for serving
Dairy: 4 large eggs for the yolks
Pantry: Full-fat canned coconut milk, unsweetened canned coconut cream, unsweetened coconut flakes, granulated sugar, light corn syrup, fine sea salt, pure vanilla extract or vanilla bean paste

Full Ingredients

Toasted Coconut

1 cup unsweetened coconut flakes, divided

Coconut Custard Base

1 can full-fat coconut milk, 13.5 ounces, well shaken
1 can unsweetened coconut cream, 13.5 ounces, well stirred; do not use sweetened cream of coconut
3/4 cup granulated sugar
2 tablespoons light corn syrup
1/4 teaspoon fine sea salt
4 large egg yolks
2 teaspoons pure vanilla extract or vanilla bean paste

For Serving

Additional toasted coconut flakes, optional
Fresh mint leaves, optional
Finely grated lime zest, optional

Creamy Coconut Ice Cream With Toasted Coconut – Closeup

Step-by-Step Instructions

Step 1: Freeze the ice cream maker bowl

If you are using a freezer-bowl ice cream maker, place the bowl in the freezer for at least 24 hours before churning. It should be completely frozen solid so the coconut custard can churn into a thick, creamy ice cream. If your machine has a built-in compressor, you can skip this chilling step and follow the manufacturer’s instructions.

Step 2: Toast the coconut flakes

Preheat the oven to 325°F. Spread 1 cup unsweetened coconut flakes in an even layer on a rimmed baking sheet. Bake for 6 to 8 minutes, stirring once halfway through, until the flakes are light golden brown and smell nutty and fragrant. Watch closely during the final 2 minutes because coconut can go from golden to burnt quickly.

Set the toasted coconut aside to cool. You will use 1/2 cup to infuse the base with extra coconut flavor and 1/2 cup to fold into the ice cream at the end.

Step 3: Warm and infuse the coconut base

In a medium saucepan, combine the full-fat coconut milk, unsweetened coconut cream, granulated sugar, light corn syrup, and fine sea salt. Warm over medium heat, whisking often, until the sugar dissolves and the mixture reaches about 150°F. The mixture should be hot and steamy but not boiling.

Remove the saucepan from the heat. Stir in 1/2 cup of the toasted coconut flakes, cover, and let the mixture steep for exactly 20 minutes. This step gives the ice cream a deeper toasted-coconut flavor without making the finished texture too fibrous.

Step 4: Strain the coconut infusion

Pour the warm coconut mixture through a fine-mesh sieve set over a heatproof bowl or large measuring cup. Press firmly on the coconut flakes with a spatula to extract as much flavorful liquid as possible. Discard the strained coconut flakes, or save them for stirring into oatmeal or smoothies.

Return the strained coconut mixture to the saucepan and warm it again over medium-low heat until it reaches 160°F. Keep the heat gentle so the mixture stays smooth and does not scorch.

Step 5: Temper the egg yolks

Place the 4 large egg yolks in a medium heatproof bowl and whisk until smooth. While whisking constantly, slowly drizzle about 1 cup of the hot coconut mixture into the yolks. Add the hot liquid gradually so the yolks warm up gently instead of scrambling.

Once tempered, slowly pour the yolk mixture back into the saucepan with the remaining coconut mixture, whisking as you pour.

Step 6: Cook the custard until thickened

Cook the custard over medium-low heat, stirring constantly with a heatproof spatula, until it reaches 170°F to 175°F. This usually takes 5 to 7 minutes. Scrape the bottom and corners of the pan as you stir to prevent the custard from sticking.

The custard is ready when it lightly coats the back of a spoon and a finger drawn through the coating leaves a clear path. Do not let the custard boil; boiling can cause the eggs to curdle and make the texture grainy.

Step 7: Add vanilla and chill the base

Remove the saucepan from the heat and stir in 2 teaspoons pure vanilla extract or vanilla bean paste. For the smoothest texture, strain the custard once more through a clean fine-mesh sieve into a clean bowl.

Place the bowl over an ice bath and stir for 5 minutes to cool it quickly. Cover the custard and refrigerate until very cold, at least 4 hours or up to 24 hours. For best churning, the base should be below 40°F before it goes into the ice cream maker.

Step 8: Churn, add coconut, and freeze

Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, usually 20 to 25 minutes. The ice cream should look thick, creamy, and similar to soft serve.

During the final 1 minute of churning, add the remaining 1/2 cup toasted coconut flakes so they are evenly distributed without becoming too soft. Transfer the ice cream to a freezer-safe container, press a piece of parchment paper directly onto the surface, cover tightly, and freeze for at least 4 hours, or until firm enough to scoop.

Pro Tips

Use the right coconut product: Choose unsweetened coconut cream, not sweetened cream of coconut. Cream of coconut is much sweeter and can make the recipe overly sugary.
Do not skip the steeping: Infusing toasted coconut into the warm base gives the ice cream a stronger, rounder coconut flavor than simply folding in flakes at the end.
Chill thoroughly before churning: A very cold base churns faster, traps smaller ice crystals, and creates a smoother texture.
Keep the custard below a boil: Aim for 170°F to 175°F. Higher heat can scramble the egg yolks and dull the creamy finish.
Let it soften before scooping: Homemade coconut ice cream is easiest to scoop after sitting at room temperature for 5 to 10 minutes.

Variations

Chocolate coconut cream ice cream: Whisk 1/3 cup Dutch-process cocoa powder into the coconut milk mixture before heating, then churn as directed.
Lime coconut ice cream: Stir 1 tablespoon finely grated lime zest into the custard with the vanilla for a bright tropical flavor.
Toasted almond coconut: Replace 1/4 cup of the folded-in toasted coconut with 1/4 cup finely chopped toasted almonds for extra crunch.

Storage & Make-Ahead

The custard base can be made up to 24 hours ahead and kept covered in the refrigerator until ready to churn. Store the finished ice cream in a shallow, airtight freezer-safe container with parchment paper or plastic wrap pressed directly against the surface to reduce ice crystals. For the best flavor and texture, enjoy within 2 weeks. Let the container sit at room temperature for 5 to 10 minutes before scooping.

Nutrition (per serving)