Dairy-Free Coconut Frozen Custard
Prep time
Cook time
Total time
This classic recipe uses a traditional dairy-free ingredient for frozen custard, eggs, but we have provided an alternate recipe in the post above. Please note that the Prep time does not include freezing times.
Recipe type: Dessert
Cuisine: Thai
Serves: about 1 quart / 8 servings
  • 2 tablespoons shredded coconut
  • 2 cups full-fat coconut milk or coconut cream
  • 1 cup coconut milk beverage (can sub water or another milk beverage)
  • 2 whole eggs + 2 egg yolks
  • ¾ cup sugar
  • 1 teaspoon vanilla extract or rosewater (optional)
  • Pinch salt
  1. Sauté the coconut in a skillet over medium heat until lightly toasted.
  2. Heat the coconut milk or cream and coconut milk beverage in a medium saucepan over medium heat, until hot but not boiling. This should take just a few minutes.
  3. In a small bowl beat the eggs and yolks. Gently whisk in the sugar, vanilla or rosewater, and salt.
  4. Transfer the egg mixture to a double boiler over gently boiling water. Slowly whisk in the hot coconut milk, stirring until the mixture thickens to form a continuous slightly sticky coat on the back of a spoon.
  5. Remove from the heat and allow the mixture to cool. Stir in the toasted coconut.
  6. Transfer the mixture to a metal ice cream tray or similar container and place it in the coldest part of the freezer for 1 hour.
  7. Remove to a food processor and beat slowly until smooth. Pack the soft ice cream into a freezer-safe container and freeze until set.
Nutrition Information
Serving size: ⅛ recipe Calories: 249 Fat: 17.5g Saturated fat: 14.3g Carbohydrates: 22.8g Sugar: 21g Sodium: 46mg Fiber: 1.6g Protein: 3.5g Cholesterol: 93mg
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-coconut-frozen-custard