Helado de Coco (Cuban Coconut Ice Cream)
Rich, creamy coconut ice cream with lime and a pinch of cinnamon, made with no machine and no dairy.
- Time25 mins plus freezing
- LevelEasy
- Costabout £0.53 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the cornflour with 3 tbsp of the coconut milk in a small bowl until smooth.
- 2
Heat the rest of the coconut milk with the sugar, cinnamon and salt in a pan. Stir until the sugar dissolves, then add the cornflour mixture. Simmer for 3 minutes until slightly thickened.
3 min - 3
Take off the heat and stir in the vanilla and lime zest. Cool for 30 minutes, then chill for at least 2 hours until cold.
30 min - 4
Pour into a freezer-safe tub. Freeze for 1 hour, then beat well with a fork or whisk to break up the ice crystals. Repeat every hour, 3 or 4 times, until thick and creamy.
- 5
Freeze until firm. Take out 10 minutes before serving. Scoop and sprinkle with the toasted coconut.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.