Coconut Ice Cream


Preparation info

  • Difficulty


  • Makes

    2 quarts

Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

The Trinidadian version of coconut ice cream generally makes use of two ubiquitous West Indian ingredients: evaporated milk and condensed milk. I prefer to use a more traditional ice cream recipe, adding gelatin to aid thickening.


  • 1 tablespoon (1 envelope) unflavored gelatin
  • 2 tablespoons whole milk
  • 2 cups heavy cream
  • 2 cups coconut milk
  • ¾ cup sugar
  • ½ cup fresh or frozen grated unsweetened coconut
  • ½ teaspoon mixed essence or vanilla extract
  • 1 teaspoon coconut extract
  • Sweetened shredded coconut, for garnish


  1. In a small bowl, sprinkle the gelatin over the whole milk and set aside to dissolve.
  2. Mix the cream, coconut milk, and sugar in a saucepan. Bring to a boil, stirring to dissolve the sugar. Reduce the heat to a simmer and continue to stir until the sugar is totally dissolved.
  3. Remove the pan from the heat and add the shredded coconut,, mixed essence, and coconut extract. Add the gelatin mixture and mix until totally dissolved.
  4. Allow the mixture to cool completely, then pour into an ice cream maker. Freeze, following the manufacturer’s directions.
  5. Pack the ice cream into two 1-quart containers and freeze overnight until solid. Serve garnished with sweetened coconut, if desired.