Trinidad Coconut Ice Cream Recipe (No Eggs)

5 from 1 vote

Light and creamy, this refreshing Trinidadian coconut ice cream comes together quickly with canned coconut milk and custard powder.

Prep Time10

Cook Time12

Chill and Freeze Time:6

Total Time6 22

Servings: servings (6 oz each)

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.

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.