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Ninja Creami coconut ice cream topped with toasted coconut.
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Ninja CREAMi Coconut Ice Cream

Creamy Ninja CREAMi coconut ice cream with a tropical flavour, toasted coconut crunch, and an easy prep-ahead method.
Prep Time5 minutes
Cook Time5 minutes
Freezing time1 day
Total Time1 day 10 minutes
Diet: Gluten Free, Vegetarian
Allergen: Dairy
Servings: 4 servings
Calories: 284kcal
Author: Dannii Martin

Equipment

  • Ninja Creami

Ingredients

  • 400 ml of Coconut milk
  • 125 g of 0% Fat Free Greek yogurt
  • 3 tablespoon of Maple syrup
  • 1 teaspoon of Vanilla extract
  • 20 g of Desiccated coconut
UK Metric Measures - US Customary Measures

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.
    • Do not add ingredients above the Max Fill line.
  • 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.
    • Keep an eye on the coconut as it can burn quickly.
  • 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.
  • 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.

Notes

  • 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.

Nutrition

Serving: 1portion | Calories: 284kcal | Carbohydrates: 15g | Protein: 5g | Fat: 24g | Saturated Fat: 21g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 27mg | Potassium: 317mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 3mg

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