• 3 Ratings

Enjoy this creamy, tropical-flavored homemade ice cream recipe the next time you're craving a tasty frozen dessert.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a small saucepan combine evaporated milk and sugar; cook and stir until sugar dissolves. Remove from heat; stir in vanilla. Cool slightly; refrigerate 1-1/2 to 2 hours or until well chilled. Stir in whipping cream and coconut.

Instructions Checklist
  • Freeze in a 3- to 4-quart ice-cream freezer according to manufacturer's directions. Ripen 4 hours.*** Serve in coconut cups and garnish with coconut curls, if desired. Makes 1-1/2 quarts (12 servings).

*To toast coconut:

Spread in a single-layer in a shallow baking pan. Bake in a 350 degree F oven for 5 to 10 minutes or until light golden brown, stirring occasionally.

**To make coconut shell cups:

Locate the three soft eyes at top of coconut. Pierce eyes and drain coconut milk. Lay coconut on side and with a hammer, tap firmly until coconut begins to crack. Rotate one quarter turn and tap again. Continue turning and tapping until coconut cracks into pieces; use as serving bowls.For curls, separate meat from shell in large pieces. Cut slices from a long edge, using a vegetable peeler. Arrange slices on a baking sheet. Bake in a 350 degree F oven for 2 to 3 minutes or until edges just start to brown. Cool in pan on wire rack. Store in tightly covered shallow container.


To ripen ice cream in a traditional-style ice-cream freezer, after churning, remove the lid and dasher and cover the top of freezer can with waxed paper or foil. Plug the hole in the lid with a small piece of cloth; replace the lid. Pack the outer freezer bucket with enough ice and rock salt to cover the top of the freezer can, using 4 cups ice to 1 cup salt. Ripen about 4 hours.


When using an ice cream freezer with an insulated can, after churning, remove dasher; replace lid. Cover the lid with ice and cover with a towel. Ripen about 4 hours.

Nutrition Facts

339 calories; 23 g total fat; 12 g saturated fat; 73 mg cholesterol; 101 mg sodium. 28 g carbohydrates; 0 g fiber; 6 g protein; 227 RE vitamin a; 1 mg vitamin c; 151 mg calcium; 0 mg iron;


3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1