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Shiki Vienna

Coconut Ice Cream

Course Dessert
Cuisine Japanese
Prep Time 15 minutes
Servings 2 people
Author Alois Traint - Shiki Vienna


  • 250 g coconut milk
  • 25 g desiccated coconut
  • 60 g sugar
  • 0,50 g salt
  • 0,25 g guarzoon (molecular thickener)
  • 0,25 g locust bean


  1. Roast the desiccated coconut at 140°C for 30 minutes, until golden brown. 

  2. Bring the coconut milk with the roasted shredded coconut, sugar and salt to boil and leave it covered for an hour. 

  3. Stir in the remaining ingredients and place the mixture to the bowl of an ice cream maker. Use it according to the manufacturer’s instructions and churn until the ice cream has the desired consistency. Transfer it to a container and freeze until ready to consume.