Coconut ice cream with freshly grated coconut


75 g freshly grated coconut
150 ml milk
70 g granulated sugar
200 ml coconut milk
200 ml whipping cream
2 tbsp. coconut liqueur (e.g. Malibu)
1 tbsp. lime zest

Wonderfully creamy, homemade coconut ice cream. It’s tastiest with freshly grated coconut and lime. Serve it on a hot summer day in a coconut shell for a tropical touch.


  • 1
    Grate the coconut and zest the lime.
  • 2
    Pour the milk and the grated coconut into a saucepan and bring to a boil. Turn off the heat, place the lid on the pan, and let this sit for 30 minutes.
  • 3
    Mix the coconut milk, sugar, and whipping cream in another bowl together with the coconut liqueur. Stir well.
  • 4
    Add the amalgamated milk and coconut to the whipping cream mixture and stir well.
  • 5
    Place the bowl in the refrigerator until very cold.
  • 6
    Place the mixture in the ice cream maker and let this run until the ice cream is ready. Scoop it into a different bowl and place this in the freezer.
  • 7
    Don’t have an ice cream maker? Place the mixture in a deep dish in the freezer and let freeze for 6 hours. In this case, stir the mixture thoroughly every hour using a fork.
  • 8
    Save the empty coconut shells to serve the ice cream in.
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