Experience a scoop of paradise with Macapuno Coconut Ice Cream—a dessert that captures the lush, creamy essence of tropical flavors. With chewy strands of sweet macapuno and buttery bites of roasted macadamia woven into a velvety coconut custard, each bite offers an unforgettable journey through rich, tropical indulgence.
Ingredients Breakdown
Freshly-squeezed coconut milk is the soul of this recipe, delivering an unfiltered, vibrant coconut flavor that no store-bought carton can match. The act of extracting it yourself ensures a deep, natural sweetness and silky texture that elevates the custard base.
Nestlé all-purpose cream plays the critical role of lending smoothness and luxurious body to the ice cream. Its high fat content stabilizes the mixture, resulting in a consistently rich and luscious texture.
Egg yolks and sugar are the building blocks of a classic custard. They thicken the base and bring an irresistible creaminess while sugar balances the earthy coconut with just the right amount of sweetness.
Macapuno strings, a unique variety of coconut flesh, add their distinctive chewy texture and gentle sweetness. Their presence offers pockets of tropical flavor throughout the ice cream, making every spoonful a delightful surprise.
Roasted macadamia nuts introduce a buttery, lightly toasted crunch that complements the softness of the macapuno. Their richness harmonizes perfectly with the coconut, offering a luxurious contrast of textures.
Vanilla extract acts as a quiet enhancer, weaving through the flavors without overpowering the coconut’s natural beauty. A touch is all it takes to add depth and warmth to the overall profile.
Step-by-Step Preparation Guide
Start by extracting the coconut milk from freshly shredded mature coconut. Add a bit of water, squeeze thoroughly, and strain through a cheesecloth to ensure purity. This small effort creates a fragrant, authentic coconut milk that forms the heart of the recipe.
Gently simmer the coconut milk with sugar in a saucepan until it turns slightly translucent and deeply aromatic. This process helps dissolve the sugar evenly while intensifying the coconut’s flavor.
In a separate bowl, beat the egg yolks until smooth. Carefully temper the yolks by gradually adding the warm coconut milk, stirring constantly to prevent scrambling. This slow incorporation builds a smooth custard foundation.
Return the tempered mixture to the saucepan and cook gently over medium heat. Stir continuously until the custard thickens enough to coat the back of a spoon. Once thickened, remove it from the heat and allow it to cool completely, chilling if necessary to speed up the process.
Once cooled, blend the custard with the chilled Nestlé cream and vanilla extract. Use a hand mixer to achieve a silky, homogeneous base that’s ready for churning.
Pour the base into your ice cream maker and churn according to your machine’s instructions. In the final five minutes of churning, fold in the chopped macadamia nuts and macapuno strings, ensuring they are evenly distributed throughout the mixture.
Transfer the churned ice cream into an airtight, freezer-safe container. Freeze until firm, then allow to sit briefly at room temperature before scooping to achieve the perfect creamy texture.
Recipe Tips & Frequently Asked Questions
Choosing the right coconut for the best coconut milk
Opt for mature coconuts with thick, firm flesh for richer, creamier milk extraction.
How to properly temper egg yolks without curdling
Add the warm liquid in a slow, thin stream while whisking vigorously to avoid sudden cooking.
Tips for ensuring smooth, creamy custard
Maintain gentle, even heat and constant stirring to prevent lumps and achieve a silky custard.
When to add mix-ins for even distribution
Add the macadamia nuts and macapuno during the last 5 minutes of churning to prevent sinking and ensure even spread.
Can I use canned coconut milk instead of freshly squeezed?
Yes, but opt for high-quality canned coconut milk without additives for the best flavor.
How long will homemade Macapuno Coconut Ice Cream last in the freezer?
Stored properly in an airtight container, it will maintain its best texture and flavor for up to two weeks.
Can I substitute other nuts if I don’t have macadamias?
Cashews or almonds can be used for a slightly different but still delicious nutty crunch.
What’s the best way to prevent ice crystals in homemade ice cream?
Ensure the custard base is completely chilled before churning, and use an airtight container to minimize air exposure during freezing.
What to Serve With This Recipe
Pair Macapuno Coconut Ice Cream with slices of fresh tropical fruits like mango, lychee, or pineapple for a refreshing contrast to its creamy richness. The bright acidity of the fruits complements the smoothness of the ice cream beautifully.
For a decadent twist, serve it alongside buttery coconut macaroons. Their dense, chewy texture echoes the macapuno while introducing a toasty coconut aroma that enhances the tropical theme.
Drizzle a light caramel sauce over the ice cream or sprinkle it with toasted coconut flakes for an added layer of sweetness and texture that takes this treat to a truly luxurious level.
Creative Variations
Swirl in a rich chocolate fudge during the last stage of churning for an indulgent chocolate-coconut fusion that feels lavish with every bite.
Add toasted shredded coconut to the base or as a topping for extra texture and a slightly nutty flavor that pairs beautifully with the chewy macapuno.
For a Southeast Asian flair, blend a touch of pandan essence into the custard. Its sweet, grassy aroma complements the coconut beautifully and adds a subtle green hue to the ice cream.
Macapuno Coconut Ice Cream is a celebration of bold tropical flavors and irresistible textures, offering something truly special with every scoop. Whether enjoyed simply on its own or paired with fruits and pastries, this ice cream transforms everyday ingredients into an extraordinary treat that feels both exotic and wonderfully comforting.
Ingredients
1 cup Freshly-squeezed coconut milk
3 cups Nestlé all-purpose cream, chilled
1 cup White granulated sugar
6 large Egg yolks
1 tablespoon Pure vanilla extract (adjust to taste)
1 cup Chopped roasted macadamia nuts
1 cup Macapuno strings
Instructions
Begin by preparing the coconut milk. Take one freshly shredded mature coconut, add 1 cup of water, and squeeze several times to extract the rich milk. Strain the liquid through a cheesecloth to remove any solids. Measure 1 cup of this freshly-squeezed coconut milk for use.
In a medium saucepan, combine the coconut milk and granulated sugar. Heat the mixture over medium heat, bringing it to a gentle boil while stirring occasionally. The coconut milk will become slightly translucent and richly aromatic. Once it reaches this stage, remove from the heat and allow it to cool slightly.
While the coconut mixture is cooling, coarsely chop the roasted macadamia nuts and set them aside.
In a separate bowl, beat the egg yolks until smooth. Gradually add the warmed coconut milk to the egg yolks in a slow, steady stream, stirring constantly to temper the eggs without scrambling them.
Pour the tempered mixture back into the saucepan and cook gently over medium heat, stirring continuously until it thickens into a creamy custard. Remove the custard from the heat and allow it to cool completely. For best results, you can chill it in the refrigerator.
Once the custard has fully cooled, add the chilled Nestlé all-purpose cream and the vanilla extract. Beat the mixture with a hand mixer until it becomes smooth, creamy, and well-blended.
Pour the prepared mixture into your ice cream maker and churn according to the manufacturer’s instructions. During the last five minutes of churning, gradually fold in the chopped macadamia nuts and the sweetened macapuno strings, ensuring even distribution throughout the ice cream.
Transfer the churned ice cream into an airtight, freezer-safe container and freeze until firm. When ready to serve, let the ice cream sit out for a few minutes to soften slightly for easier scooping. Enjoy each spoonful of this luxurious, tropical treat, bursting with chewy macapuno and crunchy roasted macadamias.
Macapuno Coconut Ice Cream Recipe
Ingredients
- 1 cup Freshly-squeezed coconut milk
- 3 cups Nestlé all-purpose cream chilled
- 1 cup White granulated sugar
- 6 large Egg yolks
- 1 tablespoon Pure vanilla extract adjust to taste
- 1 cup Chopped roasted macadamia nuts
- 1 cup Macapuno strings
Instructions
- Begin by preparing the coconut milk. Take one freshly shredded mature coconut, add 1 cup of water, and squeeze several times to extract the rich milk. Strain the liquid through a cheesecloth to remove any solids. Measure 1 cup of this freshly-squeezed coconut milk for use.
- In a medium saucepan, combine the coconut milk and granulated sugar. Heat the mixture over medium heat, bringing it to a gentle boil while stirring occasionally. The coconut milk will become slightly translucent and richly aromatic. Once it reaches this stage, remove from the heat and allow it to cool slightly.
- While the coconut mixture is cooling, coarsely chop the roasted macadamia nuts and set them aside.
- In a separate bowl, beat the egg yolks until smooth. Gradually add the warmed coconut milk to the egg yolks in a slow, steady stream, stirring constantly to temper the eggs without scrambling them.
- Pour the tempered mixture back into the saucepan and cook gently over medium heat, stirring continuously until it thickens into a creamy custard. Remove the custard from the heat and allow it to cool completely. For best results, you can chill it in the refrigerator.
- Once the custard has fully cooled, add the chilled Nestlé all-purpose cream and the vanilla extract. Beat the mixture with a hand mixer until it becomes smooth, creamy, and well-blended.
- Pour the prepared mixture into your ice cream maker and churn according to the manufacturer’s instructions. During the last five minutes of churning, gradually fold in the chopped macadamia nuts and the sweetened macapuno strings, ensuring even distribution throughout the ice cream.
- Transfer the churned ice cream into an airtight, freezer-safe container and freeze until firm. When ready to serve, let the ice cream sit out for a few minutes to soften slightly for easier scooping. Enjoy each spoonful of this luxurious, tropical treat, bursting with chewy macapuno and crunchy roasted macadamias.
