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Coconut Ice Cream

You will need:

  • 1 can of coconut milk (guar gum free)

  • 200g of young thai coconut meat

  • 1/2 tsp vanilla

  • 3.5 tbsp of powdered monk fruit sugar

  • Dash of salt

To make:

  1. If you don't have powdered monk fruit sugar, you can easily turn granular into powder by placing sugar into coffee grinder. Grind for 30 seconds and voila, you have powder!

  2. Add all ingredients into a high powered blender and mix until well combined and smooth ~ 1-2 minutes.

  3. Pour into sealable glass container and place in freezer for 3-4 hours.

  4. When ready to eat, remove from freezer and let sit for 10 or so minutes to ensure ice cream is soft and easier to work with.

  5. Add whatever toppings you fancy!


*This ice cream will not be soft immediately from the freezer, you must let thaw for 10 minutes before enjoying.

*Pictured toppings are toasted shredded coconut and coconut sugar glazed walnuts.

*You can add more sugar if you prefer your ice cream sweeter. During the blending phase, taste as you go to ensure the flavour profile you are looking for.

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