For most people of Christian confession, August 15th is a major holiday. In my mix-and-match family, not so much. It’s not even anyone’s name day. We still make it a family gathering around a nice lunch.
I hadn’t planned on making another ice cream so soon, but this one was a special order from (other) coconut fanatics. This time around, I chose to put a spin on my recipe with the use of fresh coconut and adding lime. It was quite nice and quite refreshing.
How I pick a coconut: like most people probably, when I buy whole fresh coconut, I buy it from the supermarket. My parents lived a few years in Ivory Coast, where my sister and I were born, so I learnt to pick coconuts from my mum. It’s actually quite easy: just shake the coconut by your ear. The more water inside, the fresher the coconut.
How I crack a coconut: the easiest way is to wrap your hand in a towel and smash the coconut with a hammer. However, the water inside the coconut will most likely spill. If you wish to keep the coconut water, to drink or use (I used mine in the ice cream), pop the 3 patches at the top of the coconut using a hammer and screwdriver. Save the water and crack the coconut with the hammer.
Makes 1L / 1 quart
- 1 400ml can full fat coconut milk
- 1 60g/2.1 oz. sachet powdered coconut cream
- 1 400ml can sweetened condensed milk
- 100g/3.5 oz. freshly, finely grated coconut
- 1 or 2 limes, juiced and zested – to taste
Note: you can substitute the coconut milk and powdered cream for 1 400ml can full fat coconut cream
Using an electric hand mixer, beat together the coconut milk and powdered cream in a large bowl.
Beat in the condensed milk, followed by the lime zest and juice (adjust the juice to taste).
Last, fold in the grated coconut.
Once all your ingredients are combined, pour the mix in your ice cream machine and let churn. If you don’t have an ice cream machine, or if your mix is too dense for your machine, place the bowl in the freezer and beat every couple of hours until set (2-3 times).