Coconut love

What a difference a week makes. Last week it was cold, dark and raining almost every day and now the sun is shining, with the occasional rainstorms of course because this is the Netherlands after all, and it’s really hot. It’s proper summer around here and what’s better to have during days like these than a cold dessert in the form of round icy scoops of coconut deliciousness.

S and I have declared this the year of the ice cream. We have been indulging in homemade ice cream for more than a couple of months now, through rain or shine, warm or cold weather, and we have officially become addicted.

One of my latest obsessions is coconut and I’ve been using it in many of its forms in every type of dish. Coconut oil for pan-frying fish and steak, coconut flour and sugar for waffles and cakes, coconut milk for smoothies, desiccated coconut for ice creams.

I have tried several coconut ice cream versions with various results, yet I always return to this one. It’s a keeper. It is pure, authentic ice cream, with no nonsense ingredients but the stuff proper ice cream should be made off; eggs, milk, cream.

It’s rich, smooth and creamy and it coats your tongue with its velvety texture while the full flavor of exotic coconut lingers on. But you know me, I always need my chocolate fix, so I had to pair the ice cream with a chocolate sauce. Not just any chocolate sauce though, a chocolate sauce that once you pour it onto the cold ice cream, it hardens and becomes a beautiful shell that cracks with the touch of a spoon.

It’s like those shells that store-bought ice creams have and that you think you can never recreate at home. It turns out, you can, and it can also be healthy and ridiculously easy, with only two ingredients: dark chocolate and coconut oil. It takes five minutes to make and it is spectacular. Frankly, I wanted to pour it over everything but I restrained myself. Even if you don’t end up trying this heavenly ice cream, which you would be crazy not to, you should at least try this insanely delicious chocolate sauce.

PS 1 A little while ago, the site New Diaspora asked me for an interview (ooh that sounded fancy!). If you're interested in learning a few more things about me, then click here to read it.

PS 2 I changed the blog’s header, sidebar, social media buttons and text font and I’m so excited because I have wanted to do this for a while but never could find the time. I made all the changes myself, and being a total novice on matters of design, it makes me even more proud of the outcome. I felt my little space here needed to be rejuvenated and a picture of chocolate sorbet with berries for my header did the trick. By the way, you can see it on this post.

Hope you like it, tell me what you think!

Coconut Ice Cream
Slightly adapted from The prefect scoop

The coconut flavor in this ice cream comes from desiccated coconut that’s been toasted and then steeped into the milk. It gives the ice cream a robust flavor of coconut without being overwhelming.

Yield: about 1 liter

Ingredients
70 g desiccated coconut
150 g caster sugar
Pinch of sea salt
250 ml fresh, whole milk
500 cream, full-fat (35%)
5 large egg yolks
2 tsp pure vanilla extract

Special equipment: fine sieve, ice cream maker (optional yet preferable)


Preparation
In a small skillet, add the desiccated coconut and place over medium-low heat. Toast, stirring continuously with a wooden spoon or heatproof spatula until the coconut starts releasing its aroma and begins to brown. As soon as you notice that it starts to change color and darken, turn heat down to low and be extra vigilant as the coconut can burn easily. Continue toasting and stirring non-stop until the coconut has taken on a golden to light-brown color. If at any point you smell that it’s burning, remove from the heat and stir well. The process of toasting will take about 4 minutes.
Empty the coconut in a bowl.

In a medium-sized, heavy bottomed saucepan, add the sugar, salt, milk and 250ml of the cream. Heat over medium heat until the mixture is warm but not hot; don’t bring to the boil. Remove from the heat, add the toasted coconut and stir well. Cover the pan with the lid and let steep for 1 hour at room temperature.

After the hour has passed, rewarm the mixture over medium heat. Again, be careful not to bring it to the boil. Set a fine sieve over a medium-sized bowl and pass the coconut-infused mixture through the sieve and into the bowl, pressing down on the coconut with a flexible rubber spatula to extract as much of the liquid and flavor as possible. Discard the coconut.

In another medium-sized bowl, add the remaining 250ml of cream and set over it the fine sieve.
In a third medium-sized bowl, add the egg yolks and using a wire whisk, whisk well. Very slowly, pour the warm coconut-infused mixture into the egg yolks, whisking quickly and continuously so the eggs don’t curdle. Pour mixture into the saucepan and heat over medium heat, stirring constantly with a heatproof spatula, making sure to keep scraping the bottom of the pan. Stir the mixture until it thickens and coats the spatula.

Pour the custard through the fine sieve and into the bowl containing the cream. Stir well with a spatula until well blended and add the vanilla extract. Stir well.

Fill a large bowl with ice cubes and a little water, and place the bowl with the ice cream mixture on top. Stir the mixture with a rubber spatula in order to cool it down. Once cool, cover the bowl with plastic wrap and place it in the refrigerator for about 1 hour.
Then whisk the mixture and pour it into your ice cream maker. Continue, following the manufacturer's instructions.

Alternatively, if you don't have an ice cream maker, empty the chilled ice cream mixture into a container suitable for the freezer. Put mixture in the freezer, take it out after 40 minutes and whisk it very well. You can also beat it with a spatula vigorously (or you can use a blender, or even a stick blender).
Continue doing the same thing every half hour, until it's too thick and frozen to beat or whisk. The whole process will take about two and a half hours.

Chocolate Sauce/Shell for ice cream
Adapted from Jeni’s splendid ice cream at home

I only use unrefined, extra virgin coconut oil because it’s healthy and has no chemical additives. It has the flavor and aroma of coconut, more or less prominent depending on the brand. In this sauce, you can certainly taste it along with the chocolate.
Perhaps some of you don’t enjoy the flavor of coconut but if you use flavorless/odorless coconut oil it will most probably be refined and thus unhealthy for you. Also, the flavor and texture of the sauce won’t be pleasant. It is in fact terrible; believe me I’ve tried it.

Coconut oil must be kept at room temperature and like butter, it has a high melting point, which means that it melts very easily and it hardens as soon as you chill it. At room temperature, in the summer it is liquid whereas in the winter it is hard.

Yield: about 280 ml

Ingredients
200 good quality dark chocolate (55-70%), chopped
100 g extra virgin coconut oil


Preparation
Place the chopped chocolate and coconut oil in a bowl set over a pan of barely simmering water (bain marie) and melt, stirring often. The bottom of the bowl must not come in contact with the simmering water. Stir gently with a rubber spatula and once the mixture is smooth and melted, remove bowl from the top of the pan and set aside to cool slightly.

Pour it over your cold ice cream, be a little patient and watch it harden after 30-50 seconds. Dig in with your spoon and crack it open.

You can use it immediately or keep it covered, at room temperature until you want to use it. If it hardens, melt it again using your microwave or in a bain-marie.