Sunday, 26 October 2014

coconut lime ice cream

An exclusive from Niloufer's Kitchen

Coconut Lime Ice Cream

Last summer I had friend I grew up with visit from California. Having met after far too long he requested me to cook them dinner. Experimenting with the familiar flavours this ice cream was the highlight of the dinner party!
A hilarious incident occurred when he inquired what special dessert I had prepared for him.
He politely declined saying he had over eaten and decided to skip. Everyone at the table was quite adamant he try the ice cream since it was prepared especially for him. He landed up eating half the container and wanted the recipe! He confided later that he was not too fond of fresh coconut hence his initial hesitation.  
Needless to say this recipe is for my friend Sadiq. For all his humour and wit that is always fun and refreshing; but mostly for his amazing sense of taste in food and friends!

Fresh coconut and Lime ice cream topped with fresh coconut slices and lime.

Serves 12 to 16 persons


3 cups whole milk
1 cup condensed milk
1 1/2 cups evaporated milk
Zest of 1 lime
4 tbsp or more to taste fresh lime juice
1/2 tsp vanilla essence
1 1/2 cups fresh grated coconut, or  in frozen packets
1/2 tsp salt
1/2 cup sugar
3/4 tsp cardamom powder
2 tbsp rose water
1 cup full cream

Heat the whole milk, condensed and evaporated milks with the sugar.Let the sugar melt stirring it from time to time. Now add all the coconut and bring it to a boil. Let it simmer for 50-60 minutes. It will become thick and have a creamy coloured hue. 

Cool completely and then add the salt, cardamom, vanilla, rosewater and the lime juice. Add the 1 cup cream. Taste to adjust the lime flavour.
Cover the pot and chill for 24 hours. Churn in the ice cream maker. Serve it while soft and fresh.

Use the frozen packets of grated fresh coconut which is not dry nor desiccated. This is available in Indian stores and the flesh is chunky and delicious. Do not use the sweet coconut flakes. Feel free to grind fresh coconut from its shell, but it may be harder than one thinks without the correct tools.

The measurements for the condensed milk and evaporated milk is approximate. Both are the exact amounts available in the average sized cans available worldwide.

Ice cream makers are the best, but if you don’t have one mix it from time to time rather vigorously while it is setting in the freezer. Cover tightly to prevent crystallization. Eat it when it is not hard as ice but softly chilled as mousse.

Serve it on a half pineapple bed for your next party!

To read about the history and origin of Parsi Food you may enjoy reading my cookbook 

The Art of Parsi Cuisine; reviving an ancient cuisine.
  For more recipes from Indo-Persian influences try my e-cookbook 
Niloufer's Kitchen: Persian Fusion


  1. when do you add fresh coconut? that is not mentioned in the recipe.

    1. Dear Aafrin,
      Thank you for pointing this out. I am sorry I overlooked this step. It has now been corrected. I do apologise for the inconvenience. Hope you enjoy this amazing combination for my "fresh" tasting ice cream.
      Good Luck.