Categorized | Desserts
A Vintage Trinbagonian Coconut Ice Cream Recipe.
Posted on 11 July 2010
“Can you take that into the garage, it’s getting loud?” Are you freaking kidding me? As a kid the sound of the hand crank (and later on the electric one) ice cream pail (maker) was music to our ears. Sunday afternoons especially when we had family visiting, meant home made coconut ice cream (or sour sop, barbadine… any fruit that was in season). As kids we would circle that ice cream pail like hawks ready to pounce on it’s prey. The key was listening closely to the hum of the ice cream maker, since it got to a sort of dragging pace/sound when the ice cream was firm inside – it was then time to attack.
This day we had friends over for dinner and since I’ve been receiving tons of messages for a coconut ice cream recipe and the fact that our guests love ice cream, I thought it was time for me to dust off the ice cream maker we purchased a couple summers ago. Reluctantly I took the maker into the garage, since the sound of the churning was supposedly disturbing them… forget that this was helping me relive one of the most cherished childhood memories 
You’ll Need…
4 tablespoon custard powder
4 cups of coconut milk
2 cups heavy cream
1/2 cup sugar
1 can condensed milk (sweetened)
1 teaspoon vanilla extract
* I need to mention a few things about the ingredients I listed above.
Coconut milk – the traditional way is to get a couple dried coconuts, husk, grate, add water and squeeze out the milk from the pulp. But to save on time and sourcing “good” dried coconut was hard for me, so I opted for the milk in the can.
Heavy cream – to keep this a bit healthy I used 1/2 and 1/2 which is a cream with a lower fat content. But you’re free to use heavy cream or you can also substitute Carnation milk for the cream.
* If you’re using an ice cream maker that’s not one of the new ones (where you have to freeze the inserts before using) you’ll be required to have ice and some salt for the freezing process.
This is a very simple recipe, but you do need a couple hours of prep time to ensure that the cream mixture cools down in the fridge and you also have to factor in time for the ice cream maker.
Start by making a custard. In a deep pan/pot whisk together (over low heat) 1 cup of the coconut milk, the sugar, custard powder and heavy cream. Keep whisking as this can easily start to stick to the bottom of the pan and go lumpy. The goal is to get a thick consistency and can take between 5-9 minutes. You’ll notice that it will be thick enough to start remaining on the sides of the pan (see pics below).
Turn off the stove and add all the other ingredients to the pot. Whisk like you’ve never whisked before (or use an electric mixer). It’s important that you break down any lumps that may form and to incorporate everything. Then place in the fridge to cool down for at least an hour.
After it cools, place in your ice cream maker and freeze according to it’s instructions. As I mentioned, we have one of the electric ones that churn away with the aid of a small motor at the top. I placed the mixture in the ice cream container, attach the hood and then fill the side with ice. I had to purchase ice cubes so they could easily fit without having to break up further. After I packed the side with ice, I poured salt all over the ice and then turned on the machine. Now don’t ask me why I put the salt on the ice, it’s just something I saw my dad would do. Supposedly it’s to keep the ice/water at a constant temperature.Remember to keep adding ice and salt to the sides as necessary.
Normally I’d have pics showing what I mean by placing the ice, salt etc.. but I started making mango margaritas and I kinda forgot about taking pics.. . I do apologize. I’ll sahre the recipe for that treat soon.
Our machine took about 30 minutes to fully firm the ice cream and as I touched on above… the machine will start dragging when the ice cream is fully done. If you like soft serve textured ice cream you can enjoy the ice cream right now. However I like to empty the ice cream into freezer containers and place in the freezer for about 30 minutes to really firm out. This also allows me to keep small batches for when I next feel like a refreshing dessert – like today!
* Tip – If you like pieces of coconut in your ice cream, a quick fix is to purchase some shredded coconut from the grocers and add as a topping. To enhance the flavour of the shredded coconut, toast it on the stove for a couple minutes. I supposed you could also add it to the mixture before freezing… so it’s infused into the ice cream. The choice is yours, as I like my coconut ice cream naked! The pic with the sprinkles above, was for our daughter.
Please leave me your comments below as I’d love for this post go viral on the internet, so others can enjoy this wonderful ice cream. And don’t forget to join us on Facebook – click on the image below to get started.
27 Responses to “A Vintage Trinbagonian Coconut Ice Cream Recipe.”
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hey chris, sounds great!…. all ur recipes do
ive tried so many and my husband loves it! Im Lebanese and he trini so it just amazes him everytime, the only thing he kno how to do is stew chicken and now ive meastered it. (I love ur easy step-by-step procedures) im going to buy an icecream maker just for this recipe, until then, im CRAZY over custard and u just gave me an amazing idea of substituting dairy milk for coconut
So happy the recipes are easy to follow and that you're trying them.
Chris I don't own an ice cream maker ! can you make this recipe without one !
there are 2 options. I recall my mom putting the mixture in the freezer, and using a spoon would go in and stir it every 30 minutes or so. you get a sort of frozen slushy ice consistency. The other option is to fill ice trays with the mixture and make flavoured ice blocks. If you can get those popsicle molds, you can certainly fill those and freeze them as well.
Thanks , I will try this and let you know how I get on !
This is absolutely my favorite ice cream!!
ent!
I clicked on this just because of that photo at the top with the sprinkles
I LOVE homemade ice cream like this, I don't care even if it's not as creamy as commercial brands, I like the special custardy taste 
reminds me of childhood
It's certainly a trip back in time for many of us.
The first time I ever ate coconut ice cream was in Trinidad. I was 12 years old and was on vacation. Feel in love with it since then. My aunt made the ice cream using one of those old ice cream makers where you had to be churning by hand – lots of ice and salt!
There's an ice cream store next to my sister's restaurant and they have one of those hand crank ice cream makers in the window. According to my dad, those make the best ice cream.
you only use one cup of coconut in the mixture what happen to the other 3 cups
I think you may have missed where I said "Turn off the stove and add all the other ingredients to the pot." that includes the rest of the missing coconut
I tried this recipe, buss it up and went back and made more. Great Stuff !
Well…i am gonna to buy an ice cream maker…I loveee coconut anything…my dad too… I cant wait…thank you so much…
My aunt made the ice cream using one of those old ice cream makers where you had to be churning by hand – lots of ice and salt!
Thanks for the receipt I'm going to try this. Yum
You should have eaten all the ice cream yourself, in the garage.
Hi Chris, thanks for the recipe. I've made a few time before (without following a recipe) but could never remember how much of what i used, lol. I was planning to make some tomorrow and decided to check your website, but after seeing your pics, i think i will make it tonight instead….. i cant wait that long =)
hI,
Good recipe, but you can also use arrowroot instead of custard and more condensed milk instead of evap. to give a richer and creamer taste
Hey guys, i am from Trinidad and these are the best recipes that i have come across, they are just like my cooking. it is so good to see these on the web for everyone to enjoy
If you do not have an ice cream maker. Follow the recipe,when done place the mixture in the freezer and when it is almost frozen, place the mixture in a blender and blend. The process must be done a few times and will almost have the consistency as having been done in an ice cream maker.
Hi Chris, I featured your icecream as recipe of the week, just a link to your website, hope you don't mind
Chris, I just thought about this this morning. I bought an electric ice cream maker years ago when I lived in Trinidad. And today, I thought about making coconut custard ice cream. Thanks for the recipen now I don't have to look for mine.
You can add some nuts to this ice cream, not as a topping but in the mixture itself.
I remember as a kid playing the fool with my cousins at a family birthday, when out of nowhere my uncle handed me a cup of delicious ice cream-I did see the bucket but did not know what is was for-ever since then I knew it was coming once I see that bucket. Chris, thanks for this memory and receipe; I have been following comments and trying to memorize your ultimate, lazy man, and left over dishes to the T, I must say I tried the stew chicken, geera pork, simple liver, sardine in can and how can I forget your uncle's fish broth. Thanks a lot to u I perfected classic dishes I made,but needed hints.
Hi Chris: I am definitely going to try this recipe this summer. I may even use popsicle containers this winter. I surely won't use sprinkles, I don't like them on anything.