Viral Coconut Ice Cream by @millsandbuns

20 min

4 servings

🥛

250 ml

Whipping cream

🥛

200 g

Condensed milk

🥥

150 g

Tender coconut puree

🥥

150 g

Tender coconut

💧

15 ml

Water

🥥

30 g

Desiccated coconut

  1. Chill
    • Whipping cream

    Chill the large mixing bowl and beaters for 10 minutes in the freezer to help the whipping cream whip efficiently.

  2. Chop
    • tender coconut

    Chop 100 g tender coconut into small bite-size pieces.

  3. Blend
    • tender coconut
    • water

    Blend 150 g tender coconut with 15 ml water until it becomes a smooth puree.

  4. Whip
    • whipping cream

    Whip 250 ml whipping cream in the chilled large mixing bowl until fluffy, thick, and voluminous with soft-to-medium peaks.

  5. Add
    • sweetened condensed milk
    • Whipping cream

    Add 200 g sweetened condensed milk to the whipped cream and whisk briefly until just combined.

  6. Fold
    • tender coconut

    Fold the tender coconut puree gently into the ice cream base until evenly distributed.

  7. Fold
    • tender coconut

    Fold the 100 g chopped tender coconut into the mixture, keeping the whipped base airy.

  8. Divide
    • Tender coconut puree

    Divide the mixture among 4 freezer-safe coconut shells, or transfer it to one freezer-safe container.

  9. Freeze

    Freeze the filled shells or container for 8 to 10 hours until the ice cream is firm.

  10. Dip
    • desiccated coconut

    Dip or sprinkle the frozen surface with 30 g desiccated coconut just before serving.

Viral Coconut Ice Cream by @millsandbuns

20 min

4 servings

🥛

250 ml

Whipping cream

🥛

200 g

Condensed milk

🥥

150 g

Tender coconut puree

🥥

150 g

Tender coconut

💧

15 ml

Water

🥥

30 g

Desiccated coconut

Preparation Steps

  1. Step 1/10

    Chill the large mixing bowl and beaters for 10 minutes in the freezer to help the whipping cream whip efficiently.

    🥣large mixing bowl

  2. Step 2/10

    Chop 100 g tender coconut into small bite-size pieces.

    🥥tender coconut
    🔪knife
    🪵cutting board

  3. Step 3/10

    Blend 150 g tender coconut with 15 ml water until it becomes a smooth puree.

    🥥tender coconut
    💧water
    🥛measuring jug

  4. Step 4/10

    Whip 250 ml whipping cream in the chilled large mixing bowl until fluffy, thick, and voluminous with soft-to-medium peaks.

    🥛whipping cream
    🥣large mixing bowl

  5. Step 5/10

    Add 200 g sweetened condensed milk to the whipped cream and whisk briefly until just combined.

    🥛sweetened condensed milk
    🥣large mixing bowl
    🥄rubber spatula

  6. Step 6/10

    Fold the tender coconut puree gently into the ice cream base until evenly distributed.

    🥥tender coconut
    🥣large mixing bowl
    🥄rubber spatula

  7. Step 7/10

    Fold the 100 g chopped tender coconut into the mixture, keeping the whipped base airy.

    🥥tender coconut
    🥣large mixing bowl
    🥄rubber spatula

  8. Step 8/10

    Divide the mixture among 4 freezer-safe coconut shells, or transfer it to one freezer-safe container.

    🥥freezer-safe coconut shells
    🫙freezer-safe container
    🥄rubber spatula

  9. Step 9/10

    Freeze the filled shells or container for 8 to 10 hours until the ice cream is firm.

    🥥freezer-safe coconut shells
    🫙freezer-safe container

  10. Step 10/10

    Dip or sprinkle the frozen surface with 30 g desiccated coconut just before serving.

    🥥desiccated coconut
    🥣medium bowl

Composition

Ingredients

Types

Dairy, Fruit, Water, Nuts

Ingredients

Whipping cream, Condensed milk, Tender coconut puree, Tender coconut, Water, Desiccated coconut

Notes

Tender coconut (chopped), Water (a splash, used to blend the coconut puree), Desiccated coconut (for dipping the surface, amount not given)

Allergens

Milk, Coconut

Dietetics

Dietary regimen

Vegetarian, Gluten-Free, Egg-Free, No-bake

Calories

396 kcal

Macro nutrients

Protein: 5.5g, Total fat: 25g, Saturated fat: 19g, Carbohydrates: 38g, Sugars: 36g, Fiber: 2g

Nutritional Information

Minerals

Calcium: 145mg, Potassium: 290mg, Phosphorus: 135mg, Magnesium: 28mg, Iron: 0.8mg, Sodium: 65mg

Vitamins

Vitamin C: 2mg, Vitamin A: 150µg RAE, Vitamin D: 1.2µg, Vitamin B12: 0.5µg

Preparation

Time Information

Preparation

20 minutes

Overall

20 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

large mixing bowl, medium bowl, rubber spatula, whisk, knife, cutting board, measuring jug, freezer-safe coconut shells, freezer-safe container

Appliances

Mixer, Blender, Freezer

Type

Type

Type Of Dish

Dessert

Occasions

Summer, Hot Weather, Snack, Dinner Party, Celebration

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

Spanish

Geographic

Spain, Europe

Various

Aspect

Texture

Creamy, Smooth, Fluffy, Chewy, Icy

Flavors

Coconut, Sweet, Milky, Tropical, Rich

Other

Price

Medium

Recommended Preservation

freezer

Preservation Infos

room temperature : 0 min (Do not leave out because the dessert melts rapidly.), fridge : 30 min (Keep covered only to soften slightly before serving.,Do not store in the refrigerator for long-term preservation.), freezer : 14 days (Store tightly covered in an airtight freezer-safe container.,Keep at or below -18°C / 0°F.,Press parchment paper or plastic wrap directly on the surface to reduce ice crystals.,Serve after resting at room temperature for 5 to 10 minutes if very firm.)