Who doesn’t love the creamy, nutty, exotic aroma of the fruit from the Cocos nucifera (coconut tree)? From a botanical perspective coconut, like the coffee bean, is categorized as a drupe or stone fruit and is not a true nut.

NOTE: You will require an ice cream machine to execute this recipe.

Yield: 3.5 L

  • 3 cups cream
  • 1 can Arayuma organic coconut milk
  • 3/4 cup Cane Sugar
  • 1/2 cup shredded coconut from Tropical Mix
  • 1 Vanilla Bean, split and seeded


Split the vanilla bean in half and scrape the seeds using the backside of a pairing knife and place into a small pot with the cream and coconut milk. Add the split bean to the cream and gently heat, making sure not scald or burn the cream/milk mixture. Use a silicone covered whisk or wooden spoon (not a stainless steel whisk) to stir, as you may impart a slight metallic taste and/or color from using metal on metal. Remove from the heat just before the cream/milk reaches a boiling point and allow to cool to room temperature.

Remove the split bean pod pieces and pour the contents into an ice cream machine, scraping out the pot with a rubber spatula. Turn on the machine and allow to churn for 20-25 minutes or until the ice cream has thickened. Scrape the ice cream into an appropriate freezer container and allow to freeze for 2-3 hours.