This Trinidad coconut ice cream recipe is an old-fashioned favourite made with just six ingredients.
This recipe is made with canned coconut milk for convenience, and custard powder instead of eggs for a light, creamy texture.
If you love Caribbean food, take a look at my collection of Caribbean recipes for more ideas.
Recipe Highlights
- Servings: Makes 8
- Time Comittment: 10 minutes prep + 12 minutes cook + 6 hours freezing
- Effort Required: Easy, but requires patience (lots of chill time). Great for a weekend or a day off.
- Special Equipment: Ice cream maker
- Ingredient Complexity: Pantry Basics (with canned coconut milk instead of traditional fresh coconut milk)
- Dietary Notes: Egg-free; can be adapted to dairy-free
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Ingredients & Substitutions
This coconut ice cream recipe has 6 ingredients, and you may already have them on hand if you have a well-stocked pantry.
Traditional recipes use homemade coconut milk from whole dried coconuts, but I use canned coconut milk to save time.
See below for key ingredient tips and my recommended substitutions.
- Coconut Milk: Use canned coconut milk, not the kind that comes in a carton that is meant for drinking (it's too watery).
- Custard Powder: I used Bird's Original Custard Powder, a flavoured cornstarch that's meant to be dairy- and egg-free, though the company notes it may contain milk. Always check your package if allergies are a concern.
- Condensed Milk: Substitute with condensed coconut milk for additional coconut flavour or to make this dairy-free. If you're new to cooking with this ingredient, see my guide on how to use condensed milk for more information.
- Evaporated Milk: Substitute with vegan evaporated coconut milk or evaporated oat milk to make this dairy-free.
- Vanilla Extract: This helps to balance out the flavours. Substitute with vanilla bean paste.
- Salt: salt brings out the flavour in everything, even desserts. I used fine iodized sea salt.
This recipe has not been tested with all possible substitutions or variations. Making changes may alter the taste, texture, or overall outcome. If you try a different ingredient, please share in the comments!
See the recipe card for the complete ingredient list and recipe instructions.
The Story Behind This Dish
In my house, ice cream has always been our treat of choice. These days, we usually just pick up a tub from the store, but when I was growing up, my parents made it from scratch.
We had one of those old hand-crank machines that used ice and salt, and it definitely took some elbow grease to get the job done. Still, no one seemed to mind. Homemade ice cream was a special Sunday treat that we all looked forward to.
Now we have a shiny automatic machine, yet somehow we never make the time to use it. Isn't it funny how that works?
This summer, I decided it was time to bring back this family classic as I work through documenting my family's Caribbean recipes.
Since my parents never wrote down their recipe (and it's been years since they last made it), it took quite a bit of testing to figure it out again. But I'm so glad I did, because the result is creamy, delicious, and full of coconut flavour.
When my aunt tasted it, she smiled and called it a "good old-fashioned coconut ice cream."
Honestly, that's all the approval I could ask for.
How to Make Trini Coconut Ice Cream
Don't be put off by the number of steps in this recipe. It's actually very easy to make!
Step 1: Add the coconut milk to a saucepan and heat over medium heat.
Step 2: Add a spoonful of the warmed coconut milk to a bowl, then stir in the custard powder.
Step 3: Add the custard powder mixture, evaporated milk, and condensed milk to the saucepan.
Step 4: Add a pinch of salt.
Step 5: Heat the mixture and whisk often, until the mixture is thick enough to coat the back of a spoon.
Step 6: Remove the saucepan from the heat, and then stir in the vanilla extract.
Step 7: Strain the ice cream mixture into a large measuring cup to remove any clumps. Place in the refrigerator to chill for at least 4 hours.
Step 8: Pour the chilled mixture into your ice cream machine, following the specific instructions for your particular machine.
My Cuisinart ice cream maker recommends churning ice cream for 20-25 minutes, which yields a soft-serve that can be eaten right away.
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I prefer to transfer the ice cream into a freezer-safe container and freeze it for a couple of hours to firm up the texture.
Once your ice cream is frozen, let it thaw slightly on the counter to make scooping easier.
Since this recipe doesn't use much starch or stabilizers, the ice cream melts a little faster than store-bought versions. It's still rich and delicious, just best enjoyed in a bowl instead of a cone.
Tips for Success
- Check the instructions for your ice cream machine before starting. You may need to pre-freeze the bowl before making your ice cream.
- Always follow the manufacturer's instructions for your particular ice cream machine.
Serve With
My parents always served this recipe plain, but I like to sprinkle toasted coconut on top.
We usually enjoy it at the end of a Sunday lunch, after having chicken pelau or maybe macaroni pie with stewed chicken..
Frequently Asked Questions
I use a Cuisinart Automatic Frozen Yogurt-Ice Cream and Sorbet Maker
(Model: ICE-21C). It has a 1.5-quart capacity.
Yes! Substitute the condensed milk with condensed coconut milk, and substitute the evaporated milk with vegan evaporated milk or evaporated coconut milk.
Yes, you can. However, this recipe makes more volume than the Ninja Creami pint can hold. To use the Creami, either divide the base between two pint containers before freezing or halve the recipe so it fits into a single container.
This easy dessert recipe has been a family favourite for years, and I'm glad that I can share it with you!
If you enjoyed this recipe, please leave a comment and rating below. I'd love to hear from you!
Recipe Card
Trinidad Coconut Ice Cream Recipe (No Eggs)
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Ingredients
- 20 fl oz canned full-fat coconut milk, (600 ml from two cans)
- 1 tablespoon custard powder
- 3.5 fl oz condensed milk, or condensed coconut milk
- 4 fl oz evaporated milk
- ¼ teaspoon vanilla extract
- salt, just a pinch
Equipment
- Ice Cream Maker, (1.5 quart capacity)
- Liquid Measuring Cup, (preferably one with a spout)
- Measuring Spoons
- Medium Saucepan
- Spoon
- Small Bowl
- Whisk
- Strainer
Instructions
- Freeze ice cream maker insert, if needed. (See instructions for your particular model).
- Heat coconut milk in saucepan
- Add a small amount of warmed coconut milk to a small bowl. Add custard powder and stir to combine.
- Add custard powder mixture, evaporated milk, and condensed milk to pot. Stir to combine. Add salt, stir.
- Heat and whisk until mixture thickens. It should coat the back of a spoon.
- Remvoe from heat. Add vanilla and whisk until combined.
- Strain mixture to remove any lumps. Place strained mixture into a bowl and allow to cool. Then place cooled mixture in refridgerator for at least 4 hours to chill.
- Cover the bowl with the cooled mixture with plastic wrap, and place in the refridgerator for at least 4 hours (up to 24 hours).
- Set up and turn on your ice cream machine, as per the manufacturer's instructions. Pour chilled mixutre into ice cream machine.
- Churn according to instructions (about 20 minutes in a Cuisinart ice cream maker).
- Serve as soft serve ice cream or freeze mixture in a freezer-safe container for 2 hours to firm up the texture.
Notes
- Use canned full-fat coconut milk, not carton coconut milk meant for drinking (it's too watery). Low-fat coconut milk also may not work in this recipe.
- Chill the mixture thoroughly (at least 4 hours, or overnight) before churning for the best texture.
- Follow your ice cream maker's instructions - some models require pre-freezing the bowl.
- The ice cream melts faster than store-bought versions because it doesn't contain stabilizers, so it's best served in a bowl.
- Make it dairy-free: substitute condensed coconut milk for condensed milk, and vegan evaporated milk (or evaporated coconut milk) for evaporated milk.
- Optional topping: toasted coconut adds extra crunch and flavour.
Please read the full blog post for all of my tips, variations, and recommendations for this recipe.
Nutrition
Nutritional information is an estimate and will vary depending on specific ingredients and brands used. Accuracy cannot be guaranteed.
Private Notes
Have you made this recipe?
Let us know how it turned out in the comments!About Shareba
Shareba Abdul is a recipe developer and food photographer with a Culinary Arts certificate from George Brown College and 15+ years of experience creating and testing recipes for home cooks. All recipes are tested in her home kitchen. Learn more →
Peggy N. says
I just had the pleasure of eating some of this incredible homemade coconut ice cream and it was absolutely delightful! The flavors were so rich and creamy. Amazing texture, smooth and just so delicious.
I would definitely recommend making this delicious homemade coconut ice cream.
Shareba Abdul says
Thank you so much for the kind comment! I'm so glad that you enjoyed it!