in Dessert Recipes

Kokoschokoloko – chocolate coconut ice cream

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Ingredients for 6 servings:

  • 2 egg yolks
  • 2 packets of vanilla sugar
  • 2 tbsp cane sugar
  • 1 can coconut milk
  • 2 bars of dark chocolate

Instructions

Working time approx. 25 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 25 minutes

for milk allergy sufferers, without milk and cream

Separate the eggs. Whisk the egg yolks with the sugar and vanilla sugar until very fluffy. Melt the chocolate in a double boiler or carefully in the microwave. Carefully but quickly fold the egg yolk and sugar mixture into the chocolate and add the coconut milk. I put the mixture in a container in the freezer and stirred it a few times during the freezing process. This made it nice and creamy. Making it in an ice cream maker will definitely make it even creamier.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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