Coconut Ice-Cream

PUBLISHED February 07, 2021

Martinianus Chrishardianti
Pastry Jr. Sous Chef
Four Seasons Resort Maldives at Kuda Huraa

Martinianus Chrishardianti is a Pastry Junior Sous Chef from Indonesia, with 14 years of patisserie experience. She has worked in Indonesia, Qatar and Brunei before coming to the Maldives. She won the silver medal for a plated dessert at the 2019 Hotel Asia Culinary Competition in the Maldives.
This ice-cream recipe has been delighting guests in Kuda Huraa for years and has achieved legendary status among our ‘regulars’.


·         Fresh milk 800 ml

·         Glucose 500 g

·         Sugar 950 g

·         Stabilizer 25 g

·         Egg yolks 15 pcs

·         Coconut puree 4 litres

Preparation / Method

• In a saucepan over medium heat, bring the milk and glucose to a boil.

• In a mixer whisk the egg yolks slowly; meanwhile mix the sugar and stabilizer together in a separate bowl. Once the latter is properly combined, gradually add it to the egg yolks in the mixer until it becomes fluffy. Remove from the mixer.

• When the milk boils, pour half of the milk on the yolks and stir slowly. Then pour the rest into the saucepan on low heat and stir continuously until mixture thickens. Remove from the heat, strain into a large bowl placed over an ice bath.

• Add the room temperature coconut puree to the bowl and stir it in.

• Churn the mixture in the ice cream machine according to manufacturer's instructions.

• Keep it in the freezer for several hours until hardened.

Serve and enjoy.