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Recipe by Estee Kafra

Toasted Coconut Ice Cream

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Parve Parve
Medium Medium
12 Servings
Allergens

Contains

- Egg

You don’t have to love coconut to go for this recipe. You can serve it topped with chocolate syrup or in an actual coconut for a stunning dessert presentation.

Ingredients

Main ingredients

  • 1 cup dessicated coconut (or coarsely shredded dried coconut)

  • 10 eggs (8 separated, 2 whole)

  • 1 and 1/2 tablespoons vanilla sugar

  • 1/2 cup oil

  • 1 and 1/4 cups sugar

Directions

For the ice cream

1.

Spread the coconut on a baking sheet and bake at 350°F for 10 minutes, or until lightly browned. Let cool.

2.

In an electric mixer fitted with a whisk, whip 8 yolks with vanilla sugar and oil until light. Add the 2 whole eggs and whip until stiff.

3.

In a second bowl, beat 8 egg whites until foamy. Gradually add the sugar and beat until whites are stiff and peaks form.

4.

Combine the two beaten mixtures by folding them together using a spatula. Add most of the toasted coconut into the mixture and fold lightly.

5.

Freeze in a 9 x 13-inch pan, well-covered. At serving time, scoop into individual serving dishes and sprinkle with reserved coconut.

Tips:

Save some of the toasted coconut for garnishing.
Toasted Coconut Ice Cream

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Rachel Miller
Rachel Miller
7 years ago

How long? Hi! I have whipping the egg yolks for almost 10 minutes and nothing is happening…how long should this take?! Thank you!

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Cnooymow{shman
Cnooymow{shman
Reply to  Rachel Miller
7 years ago

The egg yolks will just get creamy when you whip them. The whites will stiffen into something high and be folded in.