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coconut ice-cream recipe
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Coconut Ice-Cream With Pandan

A dairy free no churn coconut ice cream recipe infused with the aromatic goodness of pandan.
Course Dessert
Cuisine Asian
Keyword coconut ice-cream
Prep Time 15 minutes
Freezing Time 8 hours
Total Time 8 hours 15 minutes
Servings 4 people
Calories 433kcal

Equipment

  • 1 High Speed Blender
  • 1 Food Processor

Ingredients

  • 330 grams fresh coconut meat
  • ½ cup condensed milk
  • 1 pinch salt
  • 1 teaspoon pandan syrup

Gula Melaka Syrup

  • 1½ cup coconut water
  • 1 cylinder gula melaka approximately ¾ cup looser palm sugar, brown sugar or coconut sugar
  • 2 pandan leaves

Instructions

  • Make the gula melaka syrup: Heat coconut water, gula melaka, and pandan leaves in a saucepan until the gula melaka is fully dissolved. Let it cool and remove the pandan leaves.
  • Blend ingredients: Add the cooled syrup, fresh coconut meat, condensed milk, a pinch of salt, and pandan syrup to a high-speed blender. Blend until smooth.
  • Freeze mixture: Pour the blended mixture into ice cube trays and freeze until solid.
  • Process and serve: When ready to enjoy, remove the ice cubes from the freezer and blend in a food processor. Add 1 tablespoon of coconut water or coconut milk at a time if needed to help with blending. Serve immediately.

Video

Nutrition

Calories: 433kcal | Carbohydrates: 37g | Protein: 6g | Fat: 31g | Saturated Fat: 27g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 170mg | Potassium: 661mg | Fiber: 8g | Sugar: 28g | Vitamin A: 102IU | Vitamin C: 6mg | Calcium: 142mg | Iron: 2mg