I often use coconuts in my cooking classes. A fresh coconut tart or coconut milk used in a curry both require the “real thing”. I’m always amazed that many of the cooks have never used a fresh coconut. I wanted to show my grand daughter how to crack one open. She knew exactly what it was….asking what we were going to do with that “big fat coconut” when she saw it on the kitchen counter. We decided on something yummy that we would all love—ice cream!

Coconuts grow around the world in tropical areas. It needs warm temperature, never below freezing to produce fruit. An average temperature of 80 degrees is ideal. The top countries that produce coconuts are the Philippines, Indonesia and India. I’m thinking it would be one of the ideal plants to have if you were stranded on a desert island. Every part of the tree is useful. The fruit—the part we call a coconut, provides a beverage, fats and carbohydrates. It has more protein than other fruits, along with relatively high amounts of minerals, like iron, phosphorus and zinc. The flower is beautiful and an important part of the marriage ceremony in Kerala, India. The husk is used as a potting medium and also used in the manufacture of coir, used for rope, doormats and sacks. The shells are used as bowls and crafts. They can also be burned to repel mosquitoes. The coconut water is sterile and was used for emergency blood infusions during WWII as it mixed well with blood. The trunk is cut for wood and the leaves used as thatch for roofs! Amazing tree.

You can find coconut milk in cans, which will work in this recipe. But if you’ve never cracked one open…give it a try. It’s not a quick project, but can be done in steps over the course of a day or two. Something your kids will not forgot. I remember when my mom brought that first coconut home….and that’s been a few years…to say the least!

Kids will love the whole process, trying the coconut water, watching the cracking with a hammer and of course watching the ice cream churn and eating it. It’s good to know where your food comes from…not just a plastic bag!

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Fresh Coconut Cream and Milk

Preheat oven to 375 degrees. Using a Phillips screwdriver and hammer, punch out the eyes of the coconut and drain the liquid. Strain and drink the liquid, or discard. Place the coconut in the oven for 20 minutes. Remove the coconut and allow it to come to room temperature. Lay it on a hard cement surface and strike a couple times with a hammer to crack open the coconut. Holding a piece with a kitchen towel use a flat-head screwdriver to pry off the meat from the shell. Peel off the brown dark skin with a vegetable peeler, or knife.

Cut the coconut meat into 1/2 to 1-inch pieces and place in a food processor. Grind for 30-60 seconds. Scrape down the bowl and add 1 cup warm water. Process for 30 seconds. Transfer the mixture to a large bowl. Massage and squeeze the meat at least 89 times—Thai ritual believed to produce a rich and creamy coconut milk. Place a strainer on top of another bowl. Strain the mixture, pressing firmly to extract as much liquid as possible. Refrigerate for 1 hour. Skim off the thick cream on the top into another container and refrigerate. Meanwhile put the coconut pulp back into the first bowl and add 3 cups warm water. Massage and squeeze another 89 times. Strain, press and refrigerate as before. Skim off the cream and combine with the cream from the first pressing. The thicker portion is called cream and the thinner is called milk. The milk can be used in a curry, making coconut rice, or a coconut cream pie.

1 coconut will yield 1 cup coconut cream and 3 cups coconut milk

Toasted Coconut Ice Cream

Serves 6-8
Prep time: 5 hours:1 hour active, 2-3 hours chilling, and 30 minutes to freeze

1 cup coconut cream
1 cup heavy cream (cow’s)
1/2 cup whole milk
3 egg yolks
1/3 cup sugar
1 teaspoon vanilla

1 cup toasted coconut

Place 1 cup coconut cream, 1 cup heavy cream and 1/2 cup whole milk in a saucepan and bring to a simmer. In the meantime beat 3 egg yolks, 1/3 cup sugar and 1 teaspoon vanilla until light colored and thick. When the cream is hot add about 1/2 cup into the egg mixture, and whisk to combine. Add in another 1/2 cup of the hot cream and whisk in. Now the eggs will have been tempered and you can scrape the whole egg mixture into the pot with the remaining cream. Cook over medium heat, stirring constantly until the mixture is thick and reads at least 160 degrees on an instant read thermometer. Strain into a bowl, cover and refrigerate for a couple hours, until very cold.

In the meantime toast the coconut. Preheat the oven to 400 degrees. If you are using a fresh coconut, shred about 1 cup and spread it out on a sheet pan. You can also use packaged sweetened coconut. Bake for 8-10 minutes, watching carefully until it starts to turn golden. Stir and place back in the oven to brown some more. When it is golden, remove immediately, as it burns very easily once it starts browning.

Freeze the ice cream according to the type of machine you are using and add in the toasted coconut at the end. Freeze until firm.

Serves 6-8