Scoop Kitchen
Full-fat canned coconut milk is the creamiest dairy-free base for the CREAMi. It has about 20% fat, close to a rich dairy base, so it spins creamy without any cream, and its fat coats the ice crystals in fruit tubspints, which is how our pineapple whip gets its soft-serve feel. Coconut cream is about twice as rich, and cream of coconut, for cocktails, is sweetened.
Use full-fat, unsweetened canned coconut milk, because light coconut milk freezes icy and crumbly. Shake the can hard before opening, or the cream stays in a lump at the top. If it has set solid, warm it in the microwave for 30 seconds and stir until smooth.
Coconut fat is hard when cold, so a coconut-rich tubpint can feel waxy straight from the machine. Let the bowl stand for 5 minutes and it turns creamy. Keep coconut cream to half of the liquid at most, with oat or soy milk for the rest: a can of coconut milk on its own is about as rich as a tubpint should get.
Recipes with coconut milk
15 recipes
Questions people ask
Can I use light coconut milk?
It freezes icy and crumbly. Use full-fat canned coconut milk, or mix coconut cream with oat or soy milk.
Why does my coconut ice cream feel waxy?
Coconut fat is hard when cold. Let the bowl stand for 5 to 10 minutes, or Re-spin with 2 tbsp of oat or soy milk. Next time, use less coconut cream.
Coconut milk, coconut cream or cream of coconut?
Coconut milk is the everyday base. Coconut cream is about twice as rich, so use it for part of the liquid. Cream of coconut is sweetened and made for piña coladas.