Coconut Ice Cream
Recipe type: Pudding
Serves 4
  • 1 (400ml) tin full-fat coconut milk
  • 1 vanilla bean
  • 1 banana, peeled and thinly sliced
  • Handful of large coconut flakes
  • 20g walnuts, chopped
  • 25g currants
  1. Shake the coconut tin vigorously.
  2. Pour into a rimmed baking sheet lined with parchment paper.
  3. Split the vanilla pod open and scrape out the seeds, stir evenly into the milk.
  4. Distribute the sliced bananas onto the tray.
  5. Place into the freezer, on a level surface, for at least 4 hours, or overnight.
  6. Just before getting ready to serve, in a small skillet, gently toast the coconut flakes on a low heat (no oil) until lightly golden and crisp.
  7. Transfer onto a plate and set aside.
  8. When frozen, lift the sheet of coconut cream and break into large pieces.
  9. Process until smooth, scraping down the sides, if necessary.
  10. Stir in the walnuts and currants.
  11. Scoop and serve immediately with the toasted coconut flakes.
Recipe by EPJHealth at