Toasted Coconut Ice Cream with Strawberry Sauce

Products Used
Toasted Coconut Ice Cream with Strawberry Sauce


Strawberry Sauce


  1. Preheat oven to 375°F.
  2. Scatter coconut evenly on 2 cookie sheets. Place in oven and do not walk far as coconut will quickly burn. It should be light golden brown within about 5-6 minutes.
  3. Bring whole milk and toasted coconut to a full boil. Remove from heat and let mixture steep for at least 1 hour or for optimum flavor overnight in the refrigerator.
  4. Strain mixture and discard coconut. Re-measure strained milk to obtain exactly 2 cups. (Coconut will have absorbed a lot of milk.) 
  5. Bring milk back to a boil with sugar. Remove from heat and add whipping cream, salt, and vanilla extract. Add liqueur if using.
  6. To ensure a smooth ice cream, it is essential that the ice cream mixture is very cold before pouring it into an ice cream maker. Therefore first place it in a bowl filled with ice water before churning.
  7. Churn ice cream according to the machine manufacturer’s directions.
  8. For strawberry sauce: Bring sugar and water to a full boil and set aside until cold.
  9. Wash strawberries and cut them into small pieces to obtain 1 cup.
  10. Combine strawberries with syrup and pour in a blender. Puree until very smooth.
  11. Pour on ice cream and serve with fresh strawberries if desired.
Dixie Crystals Insight

Making your own coconut milk as described in this recipe will give the ice cream a full and delicious coconut flavor. 

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Jul 06, 2015

Perfect summer ice cream recipe if you love coconut. The sauce is perfect with it.

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