Eggless Coconut Ice Cream Recipes

VEGAN TENDER COCONUT ICE CREAM | TENDER COCONUT ICE CREAM RECIPE | EGGLESS COCONUT ICECREAM

Steps:

• Take a bowl and whipping blades and keep them in refrigerator for 30 minutes for chilling.
• Take out the water and meat from green tender coconuts. To bring the measurement of coconut meat up to 1 cup, we needed to cut 2 tender coconuts.
• Add coconut meat, half cup of coconut water and sugar into a blender and blend finely. Keep the blender in refrigerator.
• Bowl and blades must have been turned chilled by now. Take them out of refrigerator.
• Add whipping cream in bowl and whip for 2 - 3 minutes until cream turns light and fluffy.
• Pour coconut mixture (from the blender) and blend again.
• Now pour coconut milk and blend. You can add regular milk also but coconut milk will enhance the taste and flavour of coconut in ice cream.
• Add desiccated coconut and whip for a minute just to mix everything.
• Transfer the cream into air tight container and freeze for 7 - 8 hours or until completely sets.
• Coconut ice cream is ready. Enjoy.

EGGLESS COCONUT CUPCAKES

Steps:

• Preheat oven to 350º F (175º C). Line a cupcake pan with cupcake liners.
• Sift the flour, baking powder, baking soda, and salt together into a large bowl.
• In a mixing bowl or liquid measuring cup, combine the coconut milk and vinegar. Set aside.
• Using an electric hand mixer or a stand mixer, beat the butter on medium-high speed until creamy, 3 to 4 minutes. Add the sugar and beat on high speed for 4 minutes, until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add the yogurt, coconut extract, and vanilla; continue beating to combine, about 1 minute.
• Turn the mixer to low and add the flour mixture in three batches, alternating with the coconut milk mixture, beginning and ending with the flour mixture. Beat until just combined, 30 to 45 seconds. Do not overmix. Fold in the unsweetened shredded coconut.
• Fill cupcake liners about two-thirds full.
• Bake for 18 - 22 minutes, or until a toothpick inserted in the center comes out clean. Cool pan on wire racks for 5 minutes, then remove cupcakes from pan, place back on the rack, and cool to room temperature before frosting, about 1 hour.
• Using an electric hand mixer or a stand mixer on medium speed, beat the butter in a large bowl until smooth and creamy, 3 to 4 minutes.
• Reduce the mixer speed to low, add 1 cup of the confectioners' sugar, and keep mixing until incorporated. Once incorporated, add the remaining cup of confectioners' sugar; beat on low speed for 1 minute, then increase the speed to medium-high and beat for 4 to 5 minutes.
• Add the cream cheese, the coconut extract, coconut milk, and salt and continue beating until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice. Do not overmix, or the frosting will lose consistency.
• Spread or pipe coconut buttercream frosting evenly on cupcakes. Sprinkle with toasted shredded coconut, if desired. Serve.

TENDER COCONUT ICE CREAM , EGGLESS COCONUT ICE CREAM

Steps:

• MethodCombine the cornflour and ¼ cup of cold milk in a bowl, mix well and keep aside.Pour the remaining 2¼ cups of milk and sugar in a deep non-stick pan, mix well and boil on a medium flame for 3 to 4 minutes, while stirring occasionally.Add the cornflour-milk mixture, mix well and cook on a medium flame for 1 minute, while stirring continuously.Remove from the flame and allow the mixture to cool completely.Once cooled, add the fresh cream and mix well.Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set.Pour the mixture into a mixer and blend till smooth.Transfer the mixture back into the same aluminium shallow container. Add the coconut meat and mix well. Cover with an aluminium foil and freeze for approx. 10 hours or till set.Scoop and serve immediately.

EGGLESS COCONUT ICE CREAM

Steps:

• Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly.
• Stir in cream and flaked coconut.
• Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.
• NOTE:.
• If you bring the liquids to a simmer is makes a smother ice cream.
• Also, if you chill the mixture for 4 - 24 hours, it will also increase the flavor.