Chocolate Coconut Ice Cream

This is not quite an East meets East dessert but I just had to sneak it into the book because it’s one of my favorites. This is really satisfying with a hint of Jamaica rum (so perhaps it’s a case of East Indies meet West Indies?) topped off with pieces of dried strawberry. It makes a great finale to a meal.

Preparation time: 10 minutes
Cooking time: 5 minutes
Freezing time: between 25 minutes and 5 hours depending on method


  • 2 eggs plus 2 egg yolks
  • ½ cup superfine sugar
  • cup light cream
  • 4 oz dark chocolate (70% cocoa solids), broken into squares
  • 4 oz coconut cream
  • cups heavy cream
  • 3 tablespoons Jamaica rum


  1. Put the eggs, yolks and superfine sugar into a heatproof bowl and beat until blended.
  2. Put the light cream, chocolate and coconut cream in a small pan over medium heat until the chocolate melts.
  3. Pour the coconut and chocolate mixture onto the egg mixture and set the bowl over a pan of boiling water. Heat for 2 minutes and gently stir the mixture then remove from the heat and allow to cool.
  4. Fold the heavy cream and rum into the cooled mixture. It is then ready to pour into an ice cream machine. Follow the manufacturer’s instructions to churn the mixture. If you don’t have a machine, transfer the mixture to a freezerproof bowl, cover and freeze for 2-3 hours until just frozen. Then, using a fork or whisk, break up any ice crystals. Return it to the freezer for a further 2 hours, remove and break up the ice again, then freeze until solid. Just before serving, transfer it to the fridge to allow it to soften a little.
  5. Serve with a little powdered sugar and a few pieces of dried strawberry.

To Serve

  • powdered sugar
  • dried strawberry pieces