At least 6 hours before you plan to make the ice cream, refrigerate the coconut milk cans to separate the coconut milk from the coconut water. Take care not to shake or tip the can to ensure the layers stay separated.
Place a freezer-friendly 4-cup container or loaf pan into the freezer to chill.
Once the coconut milk has chilled, carefully run a paring knife between the can and the hardened coconut milk. Strain the contents into a sieve or strainer. Place the solidified coconut milk into a large bowl with the heavy cream, sugar and vanilla. Reserve the separated coconut water for another use.
Whisk mixture on low speed until the coconut milk is smooth. Increase speed to medium and continue whisking until stiff peaks form. Scrape mixture into the frozen container or loaf pan and place a piece of plastic wrap or parchment paper directly onto the surface of the whipped mixture. Place in the freezer until completely frozen, about 6 hours. Garnish with toasted coconut flakes to serve.
If superfine sugar (also known as caster sugar and baker’s sugar) is not readily available, add granulated sugar to a mini food processor bowl or coffee grinder and pulse until sugar is a superfine, but not powdery, consistency.
To toast coconut: preheat oven to 350°F. On a small, rimmed baking sheet, evenly spread coconut; place in oven and toast, about 3 minutes, stirring occasionally, as coconut will toast quickly. Cool and store until ready to use.
Reserved coconut water is great for drinking or added to smoothies.
At least 6 hours before you plan to make the ice cream, refrigerate the coconut milk cans to separate the coconut milk from the coconut water. Take care not to shake or tip the can to ensure the layers stay separated.
Place a freezer-friendly 1000ml container or loaf pan into the freezer to chill.
Once the coconut milk has chilled, carefully run a paring knife between the can and the hardened coconut milk. Strain the contents into a sieve or strainer. Place the solidified coconut milk into a large bowl with the heavy cream, sugar and vanilla. Reserve the separated coconut water for another use.
Whisk mixture on low speed until the coconut milk is smooth. Increase speed to medium and continue whisking until stiff peaks form. Scrape mixture into the frozen container or loaf pan and place a piece of plastic wrap or parchment paper directly onto the surface of the whipped mixture. Place in the freezer until completely frozen, about 6 hours. Garnish with toasted coconut flakes to serve.
If superfine sugar (also known as caster sugar and baker’s sugar) is not readily available, add granulated sugar to a mini food processor bowl or coffee grinder and pulse until sugar is a superfine, but not powdery, consistency.
To toast coconut: preheat oven to 180°C. On a small, rimmed baking sheet, evenly spread coconut; place in oven and toast, about 3 minutes, stirring occasionally, as coconut will toast quickly. Cool and store until ready to use.
Reserved coconut water is great for drinking or added to smoothies.
Pure Vanilla Extract
