Double Coconut Ice Cream


  • 2-13.5 oz cans Andre Prost Coconut Milk (found in the baking section), divided
  • 3/4 cup sugar
  • 4 egg yolks
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1 cup sweetened coconut flakes

This extra coconutty ice cream only takes minutes to assemble. It’s dairy-free and has a creamy texture that we feel excels milk based ice creams. Give it a try and decide for yourself!


  • 15 minutes to assemble
  • Cooling time
  • 24 hours to freeze


  • 4 1/2 cups


  1. Add 1/2 can Andre Prost Coconut Milk Coconut Milk, sugar, egg yolks and salt to a heavy bottomed sauce pan. Whisk well. Cook over a medium heat, stirring constantly, until mixture is thickened (just before a simmer). Remove from heat; add vanilla and coconut extracts, and remaining coconut milk. Stir well and pour into a pie plate. Cover and poke some holes in plastic wrap to let steam escape. Refrigerate until cooled.
  2. While cooling, toast coconut flakes in a dry skillet over medium-high heat, stirring until golden. Transfer to a plate to cool.
  3. Pour cold coconut mixture and coconut flakes into frozen insert of ice cream maker. Follow manufacturer's instructions.

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