No-Churn Coconut Ice Cream

September 2: World Coconut Day

Islander and her brother sometimes would send their friends on the mainland a unique message from Hawaii on a painted hollowed-out coconut. The happily surprised recipients treasure their tropical gift and greeting because it is a very different and personalized postcard.

Islander grew up eating coconuts—from the fresh young ones that her Daddy would pick from the palm trees to the store-bought hairy aged ones in the shell that need to be cracked open and grated. She has drunk coconut water with a straw straight from the fruit (and juice boxes and pouches off island) and used coconut milk in a number of sweet and savory recipes. And now she makes a no-churn coconut ice cream using only 2-3 ingredients, including coconut cream.

Just like those coconut postcards being a treasured tropical treat, no-churn coconut ice cream is perfect for observing World Coconut Day!

Recipe

Ingredients

  • 1 pint (2 cups) heavy whipping cream
  • 1 can (15 ounces) cream of coconut (not coconut milk)
  • coconut flakes (optional)

Directions

In a mixing bowl, whip the cream until stiff peaks form. Fold in the cream of coconut. Place in a loaf pan or ice cream container. Cover and freeze for at least six hours or overnight. Remove from the freezer. Scoop into cones or dessert dishes. Sprinkle with coconut flakes (optional).

Notes

  • Coconut flakes could be sweetened or unsweetened and toasted or untoasted. They are optional but add a pretty garnish and tasty texture to this ice cream.
  • Add 1 teaspoon of coconut extract for an even stronger coconut flavor.
  • Search our blog for other no-churn ice cream recipes.
  • Search our blog for other recipes containing coconuts.

 

Coconut Macaroons

Coconut Macaroons

May 31: National Macaroon Day

Islander is nuts about coconuts! After all, she grew up on an island surrounded by coconut trees. To feed the family with the fruit, her Daddy would use a long pole with a knife attached to the end of it and extract the young coconuts from the tree. He would chop off the top of a coconut, stick a straw in it or pour the liquid in a glass and the family would drink fresh coconut water. After that, he would crack the coconut open and we would spoon out the flesh to eat the soft meat. Daddy would also grate the older and firmer coconut meat so Mommy could transform them into a variety of tropical treats.

Coconut Macaroons

Islander misses coconuts from Hawaii and must make do on the mainland when she finds coconut products at the grocery store. Sometimes, she makes coconut macaroons because these chewy cookies remind her of a similar dessert her Mommy used to make back home. Try these tropical treats when craving coconut flavors, especially on National Macaroon Day.

Recipe

(Adapted from Martha Stewart’s Cookies)

Ingredients

  • 3 cups finely shredded coconut, unsweetened
  • ¾ cup sugar (we used C&H brand, granulated white)
  • 3 egg whites, room temperature
  • 1/8 teaspoon coarse salt (we used Hawaiian sea salt)
  • 1 teaspoon coconut extract

Directions

In a large bowl, mix the coconut, sugar, egg whites, salt and coconut extract. Blend well until all the ingredients stick together.

Coconut Macaroons

Cover the bowl and chill overnight in the refrigerator. Line baking sheets with parchment paper. Use a small scoop to drop the coconut cookie dough about an inch apart from each other. Chill in the refrigerator for 15 minutes. Bake in a preheated oven at 10-12 minutes or until they begin to brown a bit. Remove from the oven and let cool. Remove from the parchment paper. Store in airtight container at room temperature. Serve in mini-muffin/cupcake papers (optional).

 Coconut Macaroons

Notes

  • Macarons and macaroons? We have made both before for our blog. Although they are both cookies, macarons most often are referred to the Parisian-style almond meringue treats (see our Mac Attack page) while macaroons are known as the coconut cookies. Read about the different spelling and more about “macarons vs. macaroons” at The Kitchn site.
  • Coconut water and coconut juice? Unlike macarons and macaroons, coconut water and juice are one and the same. However, some companies that are selling them tend to add some unnatural preservatives in the drink. Learn more at the same Kitchn site.
  • Search our blog for more recipes containing coconuts.

Haupia (Coconut Jell-O)

Haupia

July 12: Eat Your Jell-O Day

Hawaiian keiki (kids) and keiki-at-heart love the cool and creamy blocks of a coconut-flavored gelatin known as haupia. Islander grew up eating Hawaii’s version of coconut Jell-O as a simple dessert at get-togethers with ‘ohana and friends. It is so popular that haupia is served even at the largest luaus so tourists can taste these tropical treats, too. With the summer season underway, have some Hawaiian haupia on “Eat Your Jell-O Day!”

Recipe

(Adapted from The Honolulu Star-Bulletin)

Ingredients

  • 1 can (13.5 ounces) coconut milk
  • 3/4 cup sugar
  • 3 envelopes unflavored gelatin
  • 1/2 cup water
  • 1 cup milk

Directions

In a sauce pan, mix together the coconut milk and sugar over low heat. In a measuring cup, add the gelatin with water and dissolve for one minute. Stir the gelatin mixture into the sweetened coconut milk. Add milk and mix well.

Haupia

Pour the hot, white liquid into an ungreased 8-inch square pan. Let cool to room temperature. Cover with a plastic wrap and refrigerate until firm. Cut into squares and serve.

Haupia

Notes

  • The traditional haupia recipe is simpler with fewer ingredients. We used the above recipe because it is a sturdier version to transport to a kanikapila or luau. The former recipe uses cornstarch as a thickening agent, whereas the latter uses unflavored gelatin to firm up the dessert. To make traditional haupia, check out our recipe post for Mini Haupia Pies (eliminate the pie crust and whipped cream topping).
  • Prepare this easy dessert ahead of time but be patient as the gelatin solidifies.
  • The Holidays For Everyday website notes that “Eat Your Jell-O Day” commemorates the birthdate of comedian Bill Cosby who starred in several Jell-O television commercials.

Mini Haupia Pies

Mini Haupia Pies

May 8: National Coconut Cream Pie Day

Haupia (pronounced “how-pee-yah”) is Hawaii’s version of a coconut cream dessert.  It is traditionally served at luaus and local gatherings as cute cubes of gelatin (think coconut cream Jell-o) and at special occasions as a pudding-like topping for white or coconut cakes (we had one of these Dee Lite-ful desserts at our engagement party). It is also a flavorful filling in malasadas (Portuguese donuts) and even in McDonald’s snack pies (see Notes below)! For a tropical take on National Coconut Cream Pie Day, we present an easy blog recipe post for mini haupia pies.

Recipe

(Adapted from The Honolulu Star-Bulletin)

Ingredients

  • 1 package of 8 frozen mini pie/tart shells
  • 1 can (13.5 ounces) of coconut milk
  • ¾ cup water, divided (½ cup and ¼ cup)
  • 5 tablespoons sugar (we used C&H brand, granulated white)
  • ¼ cup cornstarch
  • 1 tub of Cool Whip or whipped cream

Directions

Defrost the mini pie/tart shells according to the package instructions.  Poke holes using the tines of a fork in each shell. Place them on a baking sheet and bake in a preheated oven at 375 degrees F for 10 minutes.  Remove from the oven and cool completely.

Mini Haupia Pies

Prepare the haupia filling.  In a saucepan, stir the coconut milk, ½ cup of water and sugar over low heat.  In a small bowl, make a paste with the cornstarch and ¼ cup water. Pour into the saucepan with the coconut milk mixture.  Stir constantly until thickened.  Remove from heat and allow the haupia to cool.

Mini Haupia Pies

Scoop the haupia into the shells.  Refrigerate until the haupia becomes firm. Fill a pastry bag with Cool Whip or whipped cream and decorate the top of the mini haupia pies.

Mini Haupia Pies

Notes

  • Here is another haupia recipe. Cut into cubes and enjoy like coconut cream gelatin!
  • We can’t resist stopping by a Malasada-mobile whenever it parks at a neighborhood street corner. These wagons have a rotating schedule of when and where they travel around Oahu. Malasadas can be filled with haupia, custard, Dobash or special tropical fruit fillings.
  • McDonald’s tries to cater to local tastes by occasionally featuring haupia and taro snack pies alongside their apple snack pies in their value menus—only in Hawaii! They are cheap and ono (delicious)!

McDonald's Haupie Pie