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Glace à la noix de coco (Coconut Ice-Cream)

Glace à la noix de coco (Coconut Ice-Cream) is a traditional French Guianan version of an ice cream made of freshly-prepared coconut milk blended with evaporated and condensed milk and thickened with cornflour or custard powder. The full recipe is presented here and I hope you enjoy this classic French Guianan version of: Coconut Ice-Cream (Glace à la noix de coco).

prep time

30 minutes

cook time

20 minutes

Total Time:

50 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Dessert RecipesMilk RecipesFrench-guiana Recipes

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Method:

Crack the coconuts open, extract the flesh then grate this and mix with 750ml warm water.

Mix and squeeze the coconut flesh in the water to extract the milk. Strain through a fine-meshed sieve.

Combine the evaporated and condensed milk in a saucepan then blend the cornflour or custard powder with water to form a smooth slurry.

Stir this slurry into the milk and boil until thickened to the consistency of custard.

Add the coconut milk and heat until thickened. Take off the heat then pour the resultant mixture back and forth between two containers until cooled.

Strain the mixture into a freezer tray and place in your freezer. When the mixture is solid for about 3cm around the edge of the tray, remove from the freezer and beat it to break up the ice.

Put the mixture back into the freezer tray and freeze. Repeat the beating of the mixture two more times, then allow to freeze completely.

If desired, you can add a little vanilla extract to the mixture when adding in the coconut milk.