This Ninja CREAMi Coconut Ice Cream is smooth, creamy and packed with tropical coconut flavour - it just screams summer dessert. Made with just coconut milk, Greek yogurt, maple syrup and vanilla, the base takes only a couple of minutes to prepare before freezing.
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I just LOVE anything coconuty. It just makes me feel like I am on holiday somewhere tropical. So, to bring those tropical vibes into our life, we have been making this coconut ice cream.
Toasted desiccated coconut is added as a mix-in after processing, giving every spoonful a little extra texture and a deeper, nuttier coconut flavour. Finish it with even more toasted coconut for an easy dessert that tastes far more indulgent than the simple ingredient list suggests. Using Greek yogurt makes this a great high protein dessert.
It is also a brilliant base recipe to customise with fruit, chocolate, nuts or extra tropical flavours.
Looking for more Ninja Creami recipes? Why not try our simple Ninja Creami Peach Ice Cream or our popular Ninja Creami Lemon Ice Cream?
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Why You Will Love It
- High protein dessert
- Summer coconut vibes
- SO easy to make
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Coconut milk - Use full-fat coconut milk for the creamiest result. Shake or stir the can thoroughly before measuring, as the coconut cream and liquid can separate.
- Greek yogurt - This makes the ice cream thick and creamy while adding a slight tang and extra protein. A full-fat Greek yogurt will give the best texture, although a lower-fat version can be used.
- Maple syrup - Adds sweetness and helps to keep the frozen mixture from becoming too icy. You can adjust the amount depending on how sweet you like your ice cream. You could use honey or agave nectar too.
- Vanilla - Enhances the sweetness and rounds out the coconut flavour. Make sure to use extract and not essence.
- Desiccated coconut - Toasting it brings out its natural flavour and gives the finished ice cream a little texture. Some is added as a mix-in and the rest is scattered over the top.
Ninja Creami Coconut Ice Cream Variations
Chocolate coconut - Add cocoa powder to the coconut mixture before freezing. You may need a little extra maple syrup to balance the bitterness of the cocoa.
After processing, add dark chocolate chips or finely chopped chocolate using the Mix-In setting. This gives it real bounty vibes.
Coconut Mango - Add a layer of diced mango or mango puree when serving. You could also add small pieces of frozen mango as a mix-in, although they should be chopped finely so they distribute evenly.
Coconut and Lime - Add finely grated lime zest to the ice cream base before freezing. A small squeeze of lime juice can also be added, but avoid using too much liquid. Serve with extra lime zest and toasted coconut.
Dairy free - Replace the Greek yogurt with a thick dairy-free coconut yogurt. Choose one with a creamy texture rather than a thin pouring consistency. Check the sweetness of the yogurt before adding the maple syrup, as some dairy-free yogurts are already sweetened.
How To Make Ninja CREAMi Coconut Ice Cream
- Step 1: Put the coconut milk, yogurt, maple syrup and vanilla into the Ninja Creami pint container and mix well.
- Step 2: Put the lid on the tub and freeze for 24 hours.
- Step 3: Before spinning the ice cream, toast the desiccated coconut. Heat a pan over a low heat and add the coconut.
- Step 4: Stirring continuously, toast the coconut until it starts to turn golden brown.
⚠️ Keep an eye on the coconut as it can burn quickly. Remove from the heat and allow to cool.
- Step 5: Remove the lid and put the frozen pint tub into the outer bowl and put on the outer bowl lid. Put into the Ninja Creami machine and set to the Frozen Yogurt setting and spin.
One spin should be sufficient to achieve the perfect texture. If it is still crumbly, re-spin 1-2 times.
- Step 6: Use a spoon or thin spatula to create a well in the centre of the ice cream. Add half of the toasted coconut.
- Step 7: Replace the outer lid and return to the machine. Spin on the Mix-In setting.
- Step 8: Serve topped with the remaining toasted coconut.
Serving Suggestions
This coconut ice cream is delicious served simply with extra toasted coconut, but it also works well with a wide range of toppings.
Serve it with fresh mango, pineapple, kiwi, raspberries or sliced banana for an easy tropical dessert.
For extra crunch, add chopped toasted nuts, granola, crushed biscuits or cacao nibs.
A drizzle of melted dark chocolate or chocolate sauce turns it into a coconut and chocolate dessert.
For a lighter fruit-based dessert, serve a scoop alongside grilled pineapple, baked peaches or a fresh fruit salad.
It also makes a delicious filling for homemade ice cream sandwiches. Spoon it between our Healthy Cookies and return them to the freezer briefly to firm up.
Storage and Re-Freezing
Ninja CREAMi ice cream is at its creamiest immediately after processing.
If you have leftovers, smooth the surface of the ice cream with the back of a spoon and return the lid to the tub. Place it back in the freezer on a flat surface.
The ice cream will freeze solid again. When you are ready to eat it, process it using the same Frozen Yogurt setting and then use Re-Spin if necessary.
Because the toasted coconut has already been mixed through, you do not need to run the Mix-In programme again.
If you know you will not eat the whole tub, you can also process the full tub and then transfer individual portions to separate freezer-safe containers. Allow them to soften at room temperature for a few minutes before serving.
Dannii's Top Tips
- Use a well-mixed can of coconut milk. If the thick coconut cream has separated from the liquid, whisk it together before adding it to the tub.
- Do not fill the Ninja CREAMi tub above the maximum fill line. The mixture needs enough room to expand slightly as it freezes and processes.
- Freeze the tub on a completely level surface. An uneven or angled frozen base should be carefully levelled before processing.
- Taste the mixture before freezing. Frozen desserts taste slightly less sweet once frozen, so the unfrozen mixture should taste a little sweeter than you want the finished ice cream to be.
- Allow the toasted coconut to cool before adding it to the ice cream. Adding it while hot could begin to melt the freshly processed mixture.
- Watch the coconut closely while toasting. It can go from pale to burnt very quickly.
- If the ice cream becomes too soft after repeated processing, return it to the freezer for 15-20 minutes before serving.
More Coconut Recipes
If you've tried this Ninja Creami Coconut Ice Cream recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Ninja CREAMi Coconut Ice Cream
Ingredients
- 400 ml (1.66 cups) of Coconut milk
- 125 g (0.66 cup) of 0% Fat Free Greek yogurt
- 3 tablespoon of Maple syrup
- 1 teaspoon of Vanilla extract
- 20 g (0.25 cup) of Desiccated coconut
Instructions
- Put 400 ml of Coconut milk, 125 g of 0% Fat Free Greek yogurt, 3 tbsp of Maple syrup and 1 tsp of Vanilla extract into the Ninja Creami pint container and mix well.
- Put the lid on the tub and freeze for 24 hours.
- Before spinning the ice cream, toast 20 g of Desiccated coconut. Heat a pan over a low heat and add the coconut.
- Stirring continuously, toast the coconut until it starts to turn golden brown. Remove from the heat and allow to cool.
- Remove the lid and put the frozen pint tub into the outer bowl and put on the outer bowl lid. Put into the Ninja Creami machine and set to the Frozen Yogurt setting and spin.
- Use a spoon or thin spatula to create a well in the centre of the ice cream. Add half of the toasted coconut.
- Replace the outer lid and return to the machine. Spin on the Mix-In setting.
- Serve topped with the remaining toasted coconut.
Recipe Tips
- Use a well-mixed can of coconut milk. If the thick coconut cream has separated from the liquid, whisk it together before adding it to the tub.
- Do not fill the Ninja CREAMi tub above the maximum fill line. The mixture needs enough room to expand slightly as it freezes and processes.
- Freeze the tub on a completely level surface. An uneven or angled frozen base should be carefully levelled before processing.
- Taste the mixture before freezing. Frozen desserts taste slightly less sweet once frozen, so the unfrozen mixture should taste a little sweeter than you want the finished ice cream to be.
- Allow the toasted coconut to cool before adding it to the ice cream. Adding it while hot could begin to melt the freshly processed mixture.
- Watch the coconut closely while toasting. It can go from pale to burnt very quickly.
- If the ice cream becomes too soft after repeated processing, return it to the freezer for 15-20 minutes before serving.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
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