Yes, I’m close to delivery, and hence my constant intake of fresh coconut juice. According to nurses and massage ladies, taking coconut water during the last few weeks of pregnancy helps to “clean” the baby and reduce the level of jaundice of the baby. How true? I have no clue. But, I love the fresh sweetness of coconut juice, so why not indulge a little? I’ve been having 1 coconut daily to the point that my fridge is stacked up with coconut flesh!!! Initially, my helper has been excited to have all the coconut flesh. She’s been making her Philippino-styled coconut snacks using the uneaten coconut flesh. But having to make it everyday and eat it everyday, everyone will reach their limits. So she’s decided to just leave the coconuts in the fridge! What a waste!!!
Besides, after making the red bean ice cream, I still have 1/2 a litre of coconut milk sitting in my fridge. I figured that I should make use of it before the coconut milk gets bad. So here are all the left overs, and I managed to create a really subtle and nice coconut ice cream! hmm…mmm…the rich creaminess of the coconut milk, together with the fresh coconut pulp was really delicious! Not forgetting the gula melaka that was added in. This is the first time that I’m actually using gula melaka, and it turned out that gula melaka is not as sweet as honey, so I ended up putting in more “sugar” than the usual amount. But, oh, the combination really brought out the taste of the ice cream! I hope you’ll enjoy it as much as my family did =).
Coconut Ice Cream
1 cup milk
1 cup heavy cream
1 1/2 cup coconut milk
1/3 cup gula melaka
6 egg yolks
1/4 ts vanilla essence
3 fresh coconut pulp
pinch of salt
1. Place milk, heavy cream, coconut milk, salt and gula melaka into a saucepan and heat up the mixture. Warm the mixture to allow the gula melaka to dissolve. Do not let the mixture bubble because the milk will start to curdle.
2. Whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
3. Stir the mixture constantly over low heat with a heat-proof spatula, scraping the bottom as you stir until the mixture thickens and coats the back of the spatula. Pour the custard through the strainer. Stir in the vanilla essence and let mixture cool.
4. Chill the mixture thoroughly in the fridge (preferably overnight).
5. Prepare the coconut pulp by cutting it into bite size. Dry the coconut pulp as much as possible. The pulp is usually very wet (having it wet will mean that your ice cream will turn out really icy around the pulp, ruining the texture of the ice cream. Hence it’s important to dry the pulp as much as possible. Since the weather has been so hot, it’s great to dry it under the sun! Just beware of the birds!).
6. Freeze the mixture as per the instructions on your ice-cream maker. If you don’t have an ice-cream maker, fret not. Click here to find out how.
7. Just before the ice cream is done churning, slowly drop the semi-dry coconut pulp into the ice cream maker. This way, you’ll get some pulp with every scoop of ice cream!!! Yum!!!
8. Let the ice cream harden in the freezer for at least 4 hours.
A scoop of refreshing coconut ice cream is perfect for hot summer weathers! Enjoy!