Coconut Reika Ice Cream Recipe

Warm the dairy and sugar

In a medium saucepan over medium heat, combine the full-fat coconut milk, heavy cream, granulated sugar, and coconut/brown sugar. Stir gently until the sugars dissolve and the mixture is warm but not simmering (about 5–7 minutes). Do not boil.

Bloom gelatin (optional)

If using gelatin: sprinkle 1 tsp gelatin over 2 tbsp cold water in a small bowl and let sit 5 minutes to bloom. After the milk mixture is warm, remove the saucepan from heat and whisk the bloomed gelatin into the warm mixture until fully dissolved. If using agar-agar, follow package instructions (typically dissolve and simmer briefly).

Infuse shredded coconut

Add the finely shredded coconut and kosher salt to the warm mixture. Let the mixture sit off heat for 10 minutes to infuse coconut flavor. Stir in the vanilla extract and lime zest.

Strain and cool

Strain the mixture through a fine-mesh sieve into a clean bowl to remove larger coconut bits if you want a smoother base (skip straining if you want flecks of coconut throughout). Place bowl in an ice bath and stir occasionally until the mixture is chilled to room temperature, then cover and refrigerate at least 4 hours or overnight until thoroughly chilled.

Prepare your ice cream maker according to manufacturer instructions. Pour the chilled coconut mixture into the ice cream maker and churn until it reaches a soft-serve consistency (usually 20–30 minutes depending on your machine). While churning, toast the coconut flakes and macadamia nuts if not already toasted.

When the ice cream is nearly finished churning (last 2–3 minutes), add half of the toasted coconut flakes and half of the chopped macadamia nuts to distribute evenly through the base.

Transfer the churned ice cream to a freezer-safe container in layers: spoon one-third of the ice cream, drizzle some coconut cream or sweetened condensed milk, sprinkle some toasted coconut and nuts; repeat to create 2–3 layers for texture and visual appeal. Smooth the top, cover tightly with plastic wrap (pressing it directly on the surface) then a lid.

Freeze for at least 4 hours or until firm. For best texture, let the ice cream sit at room temperature 5–10 minutes before scooping.

To serve, scoop the coconut Reika ice cream into bowls or cones. Top with extra toasted coconut flakes, chopped toasted macadamia nuts, a small drizzle of coconut cream or sweetened condensed milk, and an additional pinch of lime zest if desired.

Store leftover ice cream in the freezer for up to 2 weeks; press a piece of parchment or plastic wrap on the surface to reduce ice crystals.