Ingredients
Equipment
Method
Make the coconut custard
- Heat the coconut milk and granulated sugar in a saucepan over medium heat until the mixture steams and the sugar dissolves, stirring to combine. Visual cue: tiny bubbles and a glossy look around the edges.
- Whisk the egg yolks in a bowl until smooth. Visual cue: the yolks look uniform and lightly thickened.
- Slowly whisk the hot coconut milk into the egg yolks to temper them. Visual cue: the mixture turns pale and creamy without scrambling.
- Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it reaches 175°F and coats the back of a spoon. Visual cue: a line remains when you swipe a finger through the custard.
Flavor, chill, and churn
- Strain the custard into a clean container, then stir in vanilla extract, coconut extract, and salt. Visual cue: the mixture becomes silky and fragrant.
- Cool completely, then refrigerate at least 4 hours until thoroughly chilled. Visual cue: the surface is cold and the custard is set.
- Churn the chilled custard in an ice cream maker until it reaches a soft-serve texture. Visual cue: it looks airy but still ivory and thick.
- Fold in the toasted shredded sweetened coconut during the last 2 minutes of churning, then transfer to a container. Visual cue: toasted flakes are evenly distributed with some on top.
- Freeze until firm. Visual cue: the ice cream holds a scoop shape with minimal wobble.
Notes
Pro tip: when checking doneness, use the back-of-a-spoon test—if it coats and you can draw a clean line with your finger, it’s ready. Store in the freezer in an airtight container for up to 2 weeks; for best texture, let it sit 5 minutes before scooping. Freezing is yes—no need to re-churn. For a dairy-free swap, this recipe already is dairy-free because it uses full-fat coconut milk; to keep it egg-free would require an alternate base not listed here.