Who would have thought you could use jelly coconuts to make jelly coconut ice cream? This jelly coconut ice cream is creamy and velvety, with chunks of sweet jelly coconut in each bite.
I recently received some jelly coconuts from my dad, and I wanted to find a way to use the coconuts in a healthy way. I knew that independence day was coming up (Independence day is actually today, so HAPPY INDEPENDENCE to my fellow Bahamians!), and I wanted to use this jelly coconut to create a Bahamian recipe. So after some thinking, the inspiration finally came to me, and I made jelly coconut ice cream.
What Are Jelly Coconuts
Jelly coconuts are the young green fruits of the coconut tree. Their exterior is hard and resembles regular coconuts. However, the key difference is that their interior is filled with coconut water and a thin layer of jelly-like coconut meat.
How Do You Eat Jelly Coconut
There are many ways to eat jelly coconut. You can easily scoop the thin layer of jelly coconut out of the husk using a spoon and eat it as a snack. However, you can also use it to make jelly coconut ice cream or jelly coconut bread.
What Are Jelly Coconuts Good For
You may be wondering if jelly coconuts are healthy or unhealthy. Jelly coconuts are definitely healthy as they are loaded with health benefits.
Coconuts are common ingredients used in both herbal and western medicines. Coconuts are used to treat heart diseases, constipation, bronchitis, cancer, digestive and bladder issues, and cancer.
Coconuts can stimulate weight loss and relieve stress. Coconuts can even be used to treat high blood pressure, diabetes, asthma, flu, diarrhea, dental care, skin infections, cough, fever, and pain. Coconuts also contain anti-inflammatory, antiseptic, and antibacterial properties and have a soothing effect.
Coconut water from jelly coconuts contains a free amino called L-arginine, which can significantly decrease the production of free radicals. Free radicals are linked to diseases such as atherosclerosis, senile dementia, cancer, diabetes, degenerative eye disease, and inflammatory joint disease.
According to animal studies, young coconut water contains hormones that can decrease the risk of dementia and heal wounds in postmenopausal women. However, more research on young coconut water needs to be conducted to understand its exact effects.
Tips For Making Bahamian Coconut Ice Cream
I am lucky enough to live on an island that gives me access to fresh coconuts. I will always recommend using fresh jelly coconuts to make this jelly coconut ice cream.
However, I am also aware that everybody does not have access to fresh coconuts. You can use desiccated or shredded coconut in place of jelly coconut. The results will be slightly different than the original jelly coconut ice cream recipe, but it is the closest substitute that’s widely available.
Use full-fat coconut milk. This jelly coconut ice cream is vegan. It gets its rich, creamy texture from coconut milk. If you use reduced-fat coconut milk, oat milk, almond milk, or any other dairy-free milk, it will not be as creamy as if it were made with full-fat coconut milk.
If you do not have vanilla bean paste, use vanilla extract. However, use pure vanilla extract. Imitation vanilla extract can give the coconut jelly ice cream an unpleasant aftertaste.
Can I Make Jelly Coconut Ice Cream Without An Ice Cream Maker
While I recommend making this coconut jelly ice cream in an ice cream machine, you don’t necessarily need one to make this ice cream.
The only downside is the ice cream will not be as creamy as if it were churned in an ice cream machine. In addition to this, it also takes more work to make it without an ice cream machine.
Simply combine all of the jelly coconut ice cream ingredients in a bowl. Pour the jelly coconut ice cream into a stainless steel loaf pan and freeze it for 45 minutes.
Remove the jelly coconut ice cream from the freezer and mix it with a spatula. Place the jelly coconut ice cream back into the freezer and freeze it for 2 1/2 hours, stirring it with a spatula every 30 minutes until it resembles ice cream. Stir the jelly coconut into the ice cream and freeze the jelly coconut ice cream for 30 more minutes, and you will be able to enjoy this creamy, delicious ice cream.
Bahamian Jelly Coconut Ice Cream￼Course: DessertCuisine: BahamianDifficulty: Easy
Delicious, rich, and creamy are the only words I can use to describe this jelly coconut ice cream. Don’t believe me? Test it out for yourself. It is seriously addicting. Did I mention this jelly coconut ice cream only contains 5 ingredients? That’s right, just 5 ingredients! It’s made with coconut milk, coconut water, sugar-free sweetener, vanilla bean paste, and jelly coconut. All in all this, Bahamian jelly coconut ice cream is a light, creamy, sweet glass of delicious goodness!
1 14 oz. can full-fat coconut milk
1/4 cup coconut water
1/2 cup sugar-free sweetener
1 teaspoon vanilla bean paste
1 cup of jelly coconut, cut into small pieces
- Combine the sugar-free sweetener, coconut milk, and vanilla bean paste in a bowl and whisk until the crystals dissolve.
- Transfer the coconut ice cream base to a container, cover it with plastic wrap, and refrigerate it overnight.
- Churn the jelly coconut ice cream in an ice cream maker according to the manufacturer’s instructions.
- About 5 minutes before the jelly coconut ice cream is finished churning, add the jelly coconut.
- Transfer the jelly coconut ice cream to an airtight container and freeze it for 3-4 hours until it sets up.
- Serve and enjoy!
- NUTRITION INFO: Calories: 103 | Carbohydrates: 12.2g| Fiber: 0.2 |Protein: 0.6g | Fat: 5.7g | Saturated Fat: 4.8g | Cholesterol: 0mg | Sodium: 47mg | Potassium: 38mg | Sugar: 11.1g | Vitamin D: 0mg | Calcium: 14mg | Iron: 0mg
- NUTRITIONAL INFO DISCLAIMER: The nutritional values presented above are only estimates. I don’t have a medical background, nor am I a registered dietitian or certified nutritionist. Therefore, nutritional information shown on foodandmoodcreations.com should only be used as a general guideline.
- Please do not copy this recipe without my permission.
RK Sharma, OP, Chauhan And JR Xaiever. 2021. Technological Innovations in Food Processing and Value Addition to Coconut Journal of Food and Agriculture Research, 1: 1, pp.69-85
Manisha DebMandal, Shyamapada Mandal, Coconut (Cocos nucifera L.: Arecaceae): In health promotion and disease prevention, Asian Pacific Journal of Tropical Medicine, Volume 4, Issue 3, 2011, Pages 241-247, ISSN 1995-7645, https://doi.org/10.1016/S1995-7645(11)60078-3 (https://www.sciencedirect.com/science/article/pii/S1995764511600783)
Florence T. M. (1995). The role of free radicals in disease. Australian and New Zealand journal of ophthalmology, 23(1), 3–7. https://doi.org/10.1111/j.1442-9071.1995.tb01638.x