Toasted Coconut Soft Serve
Recipe type: Dessert
Serves 6
  • 150g Shredded Coconut
  • 160ml Water
  • 150g Caster Sugar
  • 175g (½ cup) Liquid Glucose
  • 800ml Coconut Cream
  1. Preheat the oven to 180c. Spread the coconut over an oven tray and cook, stirring occasionally with a spoon until golden. Takes about 3-4 minutes.
  2. Combine the water and sugar in a saucepan. Bring to the boil and stir until the sugar dissolves (about 3 minutes). Remove from the heat and stir in the liquid glucose and half the coconut. Reserve remaining coconut to garnish or if freezing in a loaf pan to roll the slices in to serve (looks great!) Allow to cool.
  3. Strain the coconut mixture through a sieve into a bowl. Squeeze the coconut with the back of a spoon to extract the flavour. Discard coconut. Add the coconut cream to the mixture and whisk until combined.
  4. Churn mixture in an ice cream machine until frozen. If making a terrine, line a loaf tin with a few layers of plastic wrap ensuring you leave plenty at the top to cover the ice cream. Freeze for approx 5 hours to firm up enough to slice and serve.
  5. To remove the ice cream from the loaf tin, dip the loaf tin into a few inches of warm water in the sink, then invert on a serving platter. The ice cream should slide out, remove plastic wrap then use the reserved toasted coconut to scatter across the top and sides of the ice cream terrine for a fabulous presentation.
  6. To serve as soft serve place ice cream in a piping bag with a large star nozzle and pipe into fun cups or cones. Enjoy!
Recipe by The Vegan Pantry at