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2 ingredient Dairy Free Ice cream (No Machine) - Amazing coconut ice cream made without an ice cream machine. The flavor possibilities are endless!

Dairy-Free Coconut Homemade Ice Cream (2 Ingredients/No Machine)

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Hi Bold Bakers! You’ve suggested so many great Homemade Ice Cream flavors and this week I’m bringing you more of your requests including Matcha Green Tea & Vanilla. And I REALLY want you to try this Dairy-Free Homemade Ice Cream base recipe. It’s the same method as my original No Machine Ice Cream and it tastes SO good! So let’s get ice cream making!


4.7 from 7 reviews
Homemade Dairy-Free Coconut Recipe Ice Cream (No Machine)
 
Prep time
Total time
 
Author:
Recipe type: ice cream, dairy free
Serves: 2 pints
Ingredients
  • 1 can (13.5 oz) full fat coconut milk
  • ⅔ cups sugar
  • 2 cans (13.5 oz each) full fat coconut milk
  • 2 tsp vanilla extract (optional)
Instructions
  1. Chill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnight
  2. Empty the contents of other 1 cans of coconut milk into a saucepan. Add the sugar and bring to a simmer, stir once and gently simmer for 30 minutes, or until the milk is thick and has reduced by half (After about 10 minutes, you'll notice that the milk will start to turn a golden color – that's ok and is exactly what's supposed to happen.) Remove from heat and let cool completely.
  3. Open the 2 cans of chilled coconut milk. The cream should have risen to the top. Carefully scoop the cream into a mixing bowl. (Reserve the water below to use in a smoothie.) With an electric beater, whip up the coconut cream on high speed until it's light and fluffy, 3-4 minutes.
  4. Add the condensed coconut milk and whip on high speed for another 2-3 minutes.
  5. Transfer to a lidded container and freeze for 4 hours or overnight. This ice cream does freeze harder than my other so just give it a few minutes at room temperature to make it easier to scoop.

 

 

4.7 from 7 reviews
Vanilla Coconut Recipe (Dairy-Free / No Machine)
 
Prep time
Total time
 
Author:
Recipe type: ice cream, dairy free recipe
Serves: 2 pints
Ingredients
  • 1 can (13.5 oz) full fat coconut milk
  • ⅔ cups sugar
  • 2 cans (13.5 oz each) full fat coconut milk
  • 3 tsp vanilla extract
  • Vanilla seeds from ½ vanilla pod (optional)
Instructions
  1. Chill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnight
  2. Empty the contents of other 1 cans of coconut milk into a saucepan. Add the sugar and bring to a simmer, stir once and gently simmer for 30 minutes, or until the milk is thick and has reduced by half (After about 10 minutes, you'll notice that the milk will start to turn a golden color – that's ok and is exactly what's supposed to happen.) Remove from heat and let cool completely.
  3. Open the 2 cans of chilled coconut milk. The cream should have risen to the top. Carefully scoop the cream into a mixing bowl. (Reserve the water below to use in a smoothie.) With an electric beater, whip up the coconut cream on high speed until it's light and fluffy, 3-4 minutes.
  4. Add the condensed coconut milk and whip on high speed for another 2-3 minutes.
  5. Add in the vanilla flavoring. Taste to make sure you have your desired flavor
  6. Transfer to a lidded container and freeze for 4 hours or overnight. This ice cream does freeze harder than my other so just give it a few minutes at room temperature to make it easier to scoop.

 
4.7 from 7 reviews
Chocolate and Almond Ice Cream (Dairy-Free Coconut / No Machine)
 
Prep time
Total time
 
Author:
Recipe type: dairy free, ice cream
Serves: 2 pints
Ingredients
  • 1 can (13.5 oz) full fat coconut milk
  • ⅔ cups sugar
  • 2 cans (13.5 oz each) full fat coconut milk
  • 2 tsp vanilla extract (optional)
  • 6 tblsp of cocoa powder
  • ⅔ cup toasted almonds
Instructions
  1. Chill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnight
  2. Empty the contents of other 1 cans of coconut milk into a saucepan. Add the sugar and bring to a simmer, stir once and gently simmer for 30 minutes, or until the milk is thick and has reduced by half (After about 10 minutes, you'll notice that the milk will start to turn a golden color – that's ok and is exactly what's supposed to happen.) Remove from heat and let cool completely.
  3. Open the 2 cans of chilled coconut milk. The cream should have risen to the top. Carefully scoop the cream into a mixing bowl. (Reserve the water below to use in a smoothie.) With an electric beater, whip up the coconut cream on high speed until it's light and fluffy, 3-4 minutes.
  4. Add the condensed coconut milk and whip on high speed for another 2-3 minutes.
  5. Mix in the cocoa powder and toasted almonds into the ice cream
  6. Transfer to a lidded container and freeze for 4 hours or overnight. This ice cream does freeze harder than my other so just give it a few minutes at room temperature to make it easier to scoop

 
4.7 from 7 reviews
Pina Colada Coconut Ice Cream (Dairy-Free/No Machine)
 
Prep time
Total time
 
Author:
Recipe type: ice cream, dairy free
Serves: 2 pints
Ingredients
  • 1 can (13.5 oz) full fat coconut milk
  • ⅔ cups sugar
  • 2 cans (13.5 oz each) full fat coconut milk
  • 2 tsp vanilla extract (optional)
  • ¾ cup of pineapple puree
  • 3 tablespoon of sugar
Instructions
  1. Chill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnight
  2. Empty the contents of other 1 cans of coconut milk into a saucepan. Add the sugar and bring to a simmer, stir once and gently simmer for 30 minutes, or until the milk is thick and has reduced by half (After about 10 minutes, you'll notice that the milk will start to turn a golden color – that's ok and is exactly what's supposed to happen.) Remove from heat and let cool completely.
  3. Open the 2 cans of chilled coconut milk. The cream should have risen to the top. Carefully scoop the cream into a mixing bowl. (Reserve the water below to use in a smoothie.) With an electric beater, whip up the coconut cream on high speed until it's light and fluffy, 3-4 minutes.
  4. Add the condensed coconut milk and whip on high speed for another 2-3 minutes.
  5. Mix together the pineapple puree with the sugar. This helps it freeze well
  6. Then swirl this into the ice cream base
  7. Transfer to a lidded container and freeze for 4 hours or overnight. This ice cream does freeze harder than my other so just give it a few minutes at room temperature to make it easier to scoop.

 
4.7 from 7 reviews
Matcha Coconut Ice Cream (Dairy-Free /No Machine)
 
Prep time
Total time
 
Author:
Recipe type: ice cream, dairy free recipes
Serves: 2 pints
Ingredients
  • 1 can (13.5 oz) full fat coconut milk
  • ⅔ cups sugar
  • 2 cans (13.5 oz each) full fat coconut milk
  • 3 tsp vanilla extract
  • Vanilla seeds from ½ vanilla pod (optional)
  • 2 tblsp of matcha (green tea) powder
Instructions
  1. Chill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnight
  2. Empty the contents of other 1 cans of coconut milk into a saucepan. Add the sugar and bring to a simmer, stir once and gently simmer for 30 minutes, or until the milk is thick and has reduced by half (After about 10 minutes, you'll notice that the milk will start to turn a golden color – that's ok and is exactly what's supposed to happen.) Remove from heat and let cool completely.
  3. Open the 2 cans of chilled coconut milk. The cream should have risen to the top. Carefully scoop the cream into a mixing bowl. (Reserve the water below to use in a smoothie.) With an electric beater, whip up the coconut cream on high speed until it's light and fluffy, 3-4 minutes.
  4. Add the condensed coconut milk and whip on high speed for another 2-3 minutes.
  5. Mix the matcha green tea powder into the ice cream base. Taste to make sure you have reached your desired flavor
  6. Transfer to a lidded container and freeze for 4 hours or overnight. This ice cream does freeze harder than my other so just give it a few minutes at room temperature to make it easier to scoop.

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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163 Comments

  1. Tina Jo on June 14, 2015 at 4:58 pm

    Hi, Gemma!

    I’m interested in making this for my dear husband who loves ice cream, but it doesn’t love him. Does it taste like coconut? Also, how would you suggest I make it mint chocolate chip (his favorite)?

    Thanks!
    Tina Jo

    • Profile photo of Gemma Stafford Gemma Stafford on June 18, 2015 at 4:35 pm

      Hi Tina Jo! Thank you for your note. The ice cream has a slight taste of coconut but it really depends upon what other flavors you add. For Mint Chocolate Chip, you can find my recipe here in my most recent Ice Cream video (http://www.biggerbolderbaking.com/homemade-ice-cream-party/). You can just experiment with the flavors that you add until you find something you all enjoy. Thank you so much for watching! 🙂

  2. Torie on June 14, 2015 at 6:38 pm

    Love this! How could I do this with soy milk? My fiance hates coconut but doesn’t mind soy or almond milk.

    • Profile photo of Gemma Stafford Gemma Stafford on June 18, 2015 at 9:10 pm

      Thanks Torie. So for my recipe you need coconut milk because the coconut whips. Almond milk does not whip. But there are recipes out there that are different method but use almond milk.

  3. Therry on June 16, 2015 at 12:24 am

    Hi Gemma, on daily basis I make my own coconut milk, just asking how many cups (ounces) of coconut cream do I need to make the milky base (the one replacing the whipping cream in your previous recipes) and how many cups (or ounces) do I need to make the coconut condensed milk part, thank you in advance

    • Profile photo of Gemma Stafford Gemma Stafford on June 22, 2015 at 3:22 pm

      You will need a total of 17 ounces. Hope this helps 🙂

      • Eve on August 21, 2016 at 12:51 am

        Hi Jemma!
        Thanks for your awesome recipes. May I just ask if I can use fresh coconut milk?

        Thanks and God bless 🙂

        • Profile photo of Gemma Stafford Gemma Stafford on August 21, 2016 at 1:44 am

          Hi Eve,
          I do not know as i never have this! Coconut milk in the can is made from the flesh and water of the coconut. i am not luck enough to be able to experiment with fresh milk,
          Gemma 🙂

  4. annette on June 21, 2015 at 5:56 pm

    these all look so good.

    • Profile photo of Gemma Stafford Gemma Stafford on June 22, 2015 at 10:42 pm

      Thanks so much Annette :), glad you like them

  5. Terry on June 22, 2015 at 9:22 am

    Hi Gemma:

    Can you kindly tell me how to make carrot ice-cream?
    Thank you

    • Profile photo of Gemma Stafford Gemma Stafford on June 25, 2015 at 12:18 pm

      I will add it to my list. Thanks for the suggestion, Terry 🙂

  6. Rosa martinez on June 24, 2015 at 9:06 pm

    Hello Gemma, I just came across your videos and they all look vey delicious. I love the homemade ice cream Ideas and dying to try the milkshakes!!!

    • Profile photo of Gemma Stafford Gemma Stafford on June 25, 2015 at 11:54 am

      Delighted you found my channel Rosa. Good luck with your ice cream, and the Milkshakes are awesome!!! I recommend all of them 🙂

  7. Sophie on June 25, 2015 at 9:05 am

    Hi Gemma! I tried to make this coconut ice-cream, but I used coconut cream for the condensed milk. Now my ice-cream base is very liquidy and will not whip up. How do we fix this problem??

    • Profile photo of Gemma Stafford Gemma Stafford on June 25, 2015 at 12:58 pm

      Did you make sure to chill your ingredients before you started?

  8. Rosa on June 25, 2015 at 12:54 pm

    Gemma, I sent you a previous message asking you which whipped cream and cream cheese you use but I don’t remember from where I sent it and I have no idea if you answered or not. Now I know where this message will best sent from so I can track it down. IThanks much !!

    • Profile photo of Gemma Stafford Gemma Stafford on June 25, 2015 at 12:57 pm

      Hi Rosa, I saw your comment and replied, but I’m not sure which post it was on either 🙂
      You can use whichever brand of whipping cream and cream cheese is available at the market. Hope this helps!

      • Profile photo of Couponqueen63 Couponqueen63 on October 1, 2016 at 7:56 am

        I make homemade cream cheese i dont like the store bought

        • Profile photo of Gemma Stafford Gemma Stafford on October 2, 2016 at 2:49 am

          YEA! that is great to hear 🙂

  9. Rosa on June 25, 2015 at 2:19 pm

    Thanks

  10. Maritza on July 3, 2015 at 5:08 am

    Hi Gemma, Thank you for so delicious recipes. I”m waiting for more ice pops ones.

  11. Harry on July 4, 2015 at 6:47 am

    What happened to the raspberry ripple recipe?

    • Profile photo of Gemma Stafford Gemma Stafford on July 9, 2015 at 3:11 pm

      oh sorry Harry. I didn’t realize it wasn’t there. I just added it there now. Thanks for letting me know.

  12. Harry on July 4, 2015 at 6:52 am

    In your video you mentioned adding a can of “condensed milk” and i read that in the directions above (step four in the first recipe on this page) , can you explain and elaborate? In the ingredient list there is no such item and i have not seen it in stores either. Is it a “mistake/carryover from the “regular” ice cream recipe that uses cream? Do you mean just the full can of coconut milk?

  13. Harry on July 4, 2015 at 7:12 am

    Oh forget prev message, i see the condensed milk is made in step 2

  14. malooky on July 5, 2015 at 10:57 am

    hi gemma how are you

    • Profile photo of Gemma Stafford Gemma Stafford on July 6, 2015 at 11:50 am

      Hi! 🙂

  15. malooky on July 5, 2015 at 10:59 am

    hy guys

  16. Jos on July 5, 2015 at 5:52 pm

    I personally dislike canned coconut milk (because of the guar gum/ xanthan gum additive, plus BPA thing) so I usually get the ones in the carton (Arroy-D is one of the brand that doesn’t contain those additives).

    However their coconut milk is known quite diluted so I usually get Arroy-D coconut cream. Will this work too, just matching the volume to 13.5oz (which is roughly 400ml)? Thanks. I am excited to give this a try!

    • Profile photo of Gemma Stafford Gemma Stafford on July 6, 2015 at 12:03 pm

      That should work fine. Let me know how yours turns out. 🙂

  17. Ritu on July 13, 2015 at 9:21 am

    hey no sugar free ice cream?

    • Profile photo of Gemma Stafford Gemma Stafford on July 13, 2015 at 1:20 pm

      Do you mean ‘can you make a sugar free ice cream’?

    • Vishali on July 16, 2015 at 2:25 am

      Sugar free would sound good, because I want to cut down on it.

      • Profile photo of Gemma Stafford Gemma Stafford on July 17, 2015 at 3:41 pm

        unfortunately you do need the sugar to make it sociable. You can change the sugar to coconut sugar or agave or honey 🙂

  18. LAUREEN LOPEZ on July 14, 2015 at 1:16 am

    Hi Gemma,
    Thank You for these recipes. I am from the Philippines where there are plenty of coconuts. I will definitely try these recipes. I will be using fresh coconut milk not the canned ones. would this affect the outcome?

    • Profile photo of Gemma Stafford Gemma Stafford on July 17, 2015 at 5:37 pm

      Thanks so much Lauren, really glad you my recipes and baking videos :). Fresh coconut I don’t think works because you need the fat solids from the meat of the coconut. if you can get that out yourself then you are good

  19. Amy :) on July 16, 2015 at 11:21 pm

    Hi! 🙂

    I really love your recipes, and I was wondering if adding oreos (or cookies) to this recipe would work? My family can’t have too much lactose, so this recipe is absolutely perfect for us!! I tried your cookies and cream ice-cream and microwave cakes and they are my new favourites!!

    Thank you so much!

    • Profile photo of Gemma Stafford Gemma Stafford on July 18, 2015 at 9:27 pm

      Hi Amy, you can absolutely add oreos or any cookies you like. It will take great 🙂

  20. Kathleen Sullivan on July 19, 2015 at 11:39 am

    Where can we get the ice cream containers you use in your videos?

    • Profile photo of Gemma Stafford Gemma Stafford on July 20, 2015 at 12:53 pm

      Hi Kathleen, I get them on Amazon. Here you go http://bit.ly/IceCreamContainers. P.s you will need them for this week because I have a very special ice cream video coming up 🙂

  21. Juvelyn on July 22, 2015 at 6:52 pm

    I dont like coconut milk but im goin to try the matcha ice cream without it hopefully it tastes good as well

    • Profile photo of Gemma Stafford Gemma Stafford on July 26, 2015 at 9:25 pm

      I think you will like it because funny enough it doesn’t taste super coconutty :). let me know how it goes

  22. Anushka Saha on July 23, 2015 at 12:02 pm

    Ma’am,
    Which company’s coconut milk did you use in this video?
    Love you,
    Anushka.

    • Profile photo of Gemma Stafford Gemma Stafford on July 26, 2015 at 8:51 pm

      Hi Anushka,

      I use Chaohkah, Goya or some from local supermarkets. As long as it is full fat it should work.

      Best,
      Gemma.

  23. Lori Hadley on July 23, 2015 at 4:15 pm

    Hi Gemma 🙂
    i am having problems getting my coconut milk to become solid ( for scooping out of the cans ) for whipping. Do you think if I put it in the freezer it will work? My 2 cans just mixed themselves right back together o.O

    • Profile photo of Gemma Stafford Gemma Stafford on July 29, 2015 at 11:17 am

      Hi Lori, there might be something added into the coconut milk you are using to prevent separation. If your coconut milk cans have other added ingredients, try using a brand that only has coconut milk in it. Hope this helps!

  24. Anushka Saha on August 1, 2015 at 2:32 am

    Ma’am,
    Vanilla is my favorite flavor in ice-creams……..
    In Tropical Vanilla ice cream can i use vanilla essence instead of vanilla extract?
    Love you,
    Anushka

    • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2015 at 12:03 pm

      Thanks for visiting my website. That should work fine for this recipe. Let me know how it turns out 🙂

  25. Tyra on August 4, 2015 at 5:13 pm

    Hi Gemma!
    I love your channel on YouTube!!! ? and your vegan ice creams and mug cakes are amazing!!! I made one of your vegan mug cakes today and I had to make another one because it is was so good!!! I was just wondering were I can find the containers and labels. Thank you so much for these recipes!!!

    • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2015 at 12:05 pm

      Thanks so much for your comment, Tyra. Delighted to hear you enjoyed the vegan options. I found my containers for the ice cream on amazon.com. You can find the template for the labels on my website. Hope this helps 🙂

  26. Louise on August 5, 2015 at 8:15 am

    hey Gemma I tried the almond and chocolade and it was fantastick!!!
    Can you make some more no machine ice cream flavers with coconut soon?

    • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2015 at 12:05 pm

      Delighted to hear that, Louise. Stay tuned for more 🙂

  27. Dagmar on August 6, 2015 at 11:02 am

    hey Gemma love your recipe but can you replace the full fat coconutmilk with light for the condensed milk?

    • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2015 at 12:06 pm

      Hi, thanks for your comment. That should work fine. Let me know how it turns out 🙂

  28. kiana on August 13, 2015 at 5:13 pm

    Hi Gemma, I tried to make the “coconut condensed milk”, but i don’t feel like it turned out well. I simmer it for 30 minutes, but it never changed color and it didn’t seem to get as thick as yours. I even tried to keep it on the stove longer to see if it would change, but it pretty much stayed the same. Any idea what might have gone wrong?

    P.S. love your videos 😛

    • Profile photo of Gemma Stafford on August 17, 2015 at 1:25 pm

      Be sure to use full fat coconut milk for this recipe.

  29. Leah on August 30, 2015 at 12:50 am

    Love your videos!!!! So I gave this a go made the coconut base but with the chocolate mint flavour….. My condense coconut failed not sure what I did wrong I think I didn’t simmer it long enough as the oil separated anyway when I cooled it down…everything else was perfect the whipped coconut milk was perfect until I added the condense then it separated I still used it I didn’t want to waste it but is there anything that could be done ? To fix it? It’s still was delicious, and I’m still going to keep trying till I master it xox

    • Profile photo of Gemma Stafford on September 10, 2015 at 1:04 pm

      Try simmering your condensed milk a little longer next time. Hope this helps 🙂

  30. Nora on September 8, 2015 at 6:42 am

    How much ice-cream does the recipe make?

    • Profile photo of Gemma Stafford on September 9, 2015 at 6:45 pm

      About 3 pints 🙂

  31. Nichole Clinton on September 9, 2015 at 1:22 pm

    Love your blog and yt channel. I’m using what I have on hand until I get a chance to go to the market. Can I use organic coconut milk and sweetened condensed milk instead of making coconut condensed milk. I only have one can of coconut milk and condensed milk…will recipe still work?

    • Profile photo of Gemma Stafford on September 10, 2015 at 2:40 pm

      Thanks for your comment, Nichole. I haven’t tried that, so I’m not sure how it will turn out. Good luck and let me know how it goes 🙂

  32. Yana on September 27, 2015 at 1:49 am

    Hi Gemma,
    I would like to know if there’s anything else we can do with the coconut condensed milk for dessert.
    Thanks 🙂

  33. Malka Forshner on October 7, 2015 at 9:13 am

    Love coconut milk ice cream, and this looks great, but white sugar and i are not friends…what can I substitute? Agave syrup perhaps?

    • Profile photo of Gemma Stafford on October 7, 2015 at 10:16 pm

      Yes, you can also use coconut sugar 🙂

  34. Damaris on October 11, 2015 at 3:08 pm

    Hi! Can you show us a recipe on how to make ice cream out of almond milk

    • Profile photo of Gemma Stafford Gemma Stafford on October 12, 2015 at 6:26 pm

      Hi, Unfortunately my method doesn’t work well with almond milk. It has to be thick and solid like coconut cream is. 🙂

  35. Asrida Saskia on October 15, 2015 at 9:26 am

    Hi Gemma, i hope you recognize me 😀 lol…
    I just read comment above and you said that cant make this ice cream with fresh coconut, that kinda break my heart 😀 hope you were my neighbor so could taste those ice cream 😀

    btw, i re-write you recipe on my blog ^_^
    keep healthy sweetheart

  36. Tara on October 17, 2015 at 7:40 am

    Gemma, I tried making the condenser milk, but it’s hard. Do you know what I did wrong?

  37. Tara on October 17, 2015 at 8:51 am

    Hi Gemma, I made the condensed milk and it was hard after I cooled it.. do you know what I did wrong?

    • Profile photo of Gemma Stafford on October 29, 2015 at 11:44 am

      Sounds like you may need to simmer your condensed milk a little longer next time. Hope this helps 🙂

  38. malena on October 18, 2015 at 6:15 pm

    Hi! One of my lovely followers on my allergy kids Facebook page shared this recipe with me so I’ve shared it on my page..sounds yummo! My blog is http://www.allergykids.co.nz 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on October 21, 2015 at 5:46 pm

      Hi Melena,

      That’s great. I’m delighted it made it’s way to you. I really like your blog. My viewers will like it too because I have a lot of viewers with food allergies.

      Thanks for sharing 🙂

  39. Proma on November 9, 2015 at 7:07 am

    Hi,
    love your videos. Quick question. I have no problem with dairy, but I want the coconut flavor as well. Can I merge both your recipes? If I use 14oz condensed milk and add 2 cans of whipped coconut milk to make the base will it work?

    • Profile photo of Gemma Stafford on November 10, 2015 at 6:38 pm

      I haven’t tried that. Let me know how it turns out! 🙂

  40. jaber on December 6, 2015 at 9:25 am

    Géniale ton idée merci pour le partage. bravo

    • Profile photo of Gemma Stafford Gemma Stafford on December 8, 2015 at 10:53 pm

      Merci! 🙂

  41. Emily on December 13, 2015 at 11:11 am

    I love anything coconut flavored. So I love this!

    • Profile photo of Gemma Stafford on December 14, 2015 at 7:54 pm

      Thank you so much for visiting my website, Emily. Really glad you liked this recipe 🙂

  42. Yael on December 28, 2015 at 5:02 pm

    Hey Gemma, I love your videos. I tried to make your coconut icecream base but when I put in the syrup into the mixer it became really runny and not like the video at all. What did I do wrong?

    • Profile photo of Gemma Stafford on December 30, 2015 at 7:01 pm

      Thanks for your question. Were your creams and condensed milk chilled before using?

  43. Adelle on January 16, 2016 at 12:10 pm

    Do you know the calorie counts for some of your flavors?

    • Profile photo of Gemma Stafford on January 22, 2016 at 7:51 pm

      o, sorry Adelle. I don’t know the calories for this recipe. Thanks so much for visiting my website 🙂

    • fiena on January 24, 2016 at 8:47 pm

      Hi Adelle, try to put all the ingredients into calories count app (Myfitnesspal recommended) it will automatically calculate it for you. hope it help 🙂

  44. Fiena on January 20, 2016 at 6:52 am

    Just finished freeze this coconut matcha ice cream. Omg!! So so good! Thank you

    • Profile photo of Gemma Stafford on January 20, 2016 at 7:09 pm

      That’s great to hear. Really glad you liked this recipe 🙂

  45. Tessie on January 31, 2016 at 2:29 pm

    Hi Gemma
    I must try this one!
    I would have thought that using canned coconut cream rather than the milk might work better as you get more solids? We have canned coconut cream available in Australia. You can also get coconut milk powder but not sure how that would go.

    • Profile photo of Gemma Stafford Gemma Stafford on February 6, 2016 at 7:29 pm

      Hi Tessie,

      I know you would think that because it seems to make sense. I thought the sam so I tried it with cream and it doesn’t work. I don’t know why but it doesn’t. The best results are full fat coconut milk 🙂

  46. Priya on April 1, 2016 at 3:49 pm

    Hi Gemma,

    I love all your recipes, espcially the egg free ones. I tried to make ice cream following your recipes in three different flavors, chocolate cherry, strawberry and pina colada. The first turned out to be really yummy but pina colada tastes bitter. Can you tell me why did that happen? Also is there a way I can overcome this bitterness now or make something new out of it?

    • Profile photo of Gemma Stafford Gemma Stafford on April 2, 2016 at 7:38 am

      Hi Priya,
      I am not clear about what you used as your pineapple puree? Was it real puree? I do not know what would cause it to be bitter if the pineapple was fresh, and sweetened,
      Gemma 🙂

  47. beaumaris on April 5, 2016 at 10:06 pm

    Hi Gemma,

    I am from New Zealand (NZ)
    ME and my husband absolutely LOVE Bigger Bolder Baking so THANK YOU !!!

    Now for the question,
    can the coconut milk be substituted with coconut cream for the ice cream base ?
    thanks 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on April 6, 2016 at 7:02 am

      Hi there,
      It is so nice to have you with us, all the way from New Zealand.
      The coconut milk is required for the first step of this recipe, but the second step requires coconut cream, so 2 cans (13.5 oz each) full fat coconut milk will be about 13.5 oz of coconut cream, more or less.
      Gemma 🙂

  48. Agnieszka on April 15, 2016 at 5:22 am

    Can I use cream of coconut instead of coconut milk ? I was able to buy a can of coconut cream .
    Thank you

    • Profile photo of Gemma Stafford Gemma Stafford on April 16, 2016 at 12:41 pm

      Hi Agnieszka,
      yes you can, this will be perfect!
      Gemma 🙂

  49. Opan on April 24, 2016 at 7:57 am

    Hi Gemma,
    I only have alcohol-free vanilla extract. Any other tips to stop ice cream base from crystallizing? This only happens to dairy-free ice cream base or dairy one does too?

    • Profile photo of Gemma Stafford Gemma Stafford on April 24, 2016 at 10:38 am

      Hi Opan,
      This happens when the water content is high. Water freezes as ice, so crystals form. high fat content reduces this.
      Dairy ice cream using high fat dairy cream (fat content 49.4%) will freeze soft, and will not crystalize.
      Coconut cream will not form crystals either. It is about the water content for these no churn ice creams, churning breaks down the ice crystals.
      Alcohol free Vanilla extract is pretty perfect!
      Gemma 🙂

  50. Mandy on May 7, 2016 at 4:02 am

    Hi Gemma,

    Great recipes! I made the pina colada version last night. Just tasted it this morning & it’s so yummy & scoops out perfect just like dairy ice cream. We’re going to have it with paleo coconut macaroons & grilled pineapple. The only thing I didn’t like is the end result colour, it’s kind of light brown but I used coconut sugar so that’s probably why. Also, the brand of coconut milk really does matter. I had 2 different brands of full fat coconut milk in my fridge for a couple days & when I opened them up last night one had the coconut cream on the top & the other was still very liquidy, it was not usable for this recipe. Thank goodness I had a can of coconut cream in the cupboard which worked even though it wasn’t chilled. Thanks!! Looking forward to trying more of your recipe’s!!

    • Profile photo of Gemma Stafford on May 9, 2016 at 3:30 pm

      Thanks so much for your feedback, Mandy. Be sure to read the labels on your coconut milk cans. Every brand has different ingredients, and usually there is at least one emulsifier added to prevent separation. 🙂

  51. shruthi on May 21, 2016 at 1:14 am

    hey all these recipes are great thank u

    • Profile photo of Gemma Stafford Gemma Stafford on May 21, 2016 at 2:11 am

      Hi Shruthi,
      Thank you for your kind comments, I am happy to have you with us. Stay tuned for lots more,
      Gemma 🙂

  52. Lia on May 29, 2016 at 9:37 am

    Hi Gemma,
    I tried your sorbet recipes and they were so delicious, I had to try these dairy free versions too. I followed your recipe for the coconut base exactly as written, but the condensed milk part took me over an hour to do. I was boiling and boiling and it wasn’t getting any thicker! Finally after 90min it started to thicken up and I may have prematurely taken it off the heat too because it’s still kind of watery, but I was so tired of waiting. What could I have done wrong? I used Goya brand coconut milk that comes in the can. Not the coconut cream. Should I use the coconut cream next time? What brands do you use? How do I know if it’s full fat or not? They do not specify on the labels. Although the ingredients list shows coconut milk, water, and guar gum. Let me know what I did wrong any what types of coconut milk cans to buy. Thanks!!

    • Profile photo of Gemma Stafford Gemma Stafford on May 29, 2016 at 1:24 pm

      Hi Lia,
      I usually buy coconut milk where I find it, no particular brand. It is just coconut milk, nothing added, nothing taken away.
      When you are condensing the milk, no matter which type, you need the largest possible surface on the milk. A small saucepan will be much slower. You are really evaporating the water from the milk, using sugars to thicken the remains. I do not know what you did, so I cannot say how it went wrong. I suspect it was the size of the pan.
      Gemma 🙂

  53. Leena on June 1, 2016 at 4:06 pm

    I only have light coconut milk. Is there any way I can still make this recipe? TYSM!

    • Profile photo of Gemma Stafford on June 2, 2016 at 3:15 pm

      I haven’t tried that, but I’m sure it will work. For the best results I recommend following the recipe exactly. Hope this helps 🙂

  54. Profile photo of Sophia Sophia on June 7, 2016 at 8:54 pm

    Hi Gemma i would like to know how to turn the dairy free vanilla ice cream into a vanilla ice cream with dairy please.

    • Profile photo of Gemma Stafford Gemma Stafford on June 8, 2016 at 1:40 am

      Hi Sophie,
      Use the base of the regular ice cream. Scrape the seeds of a vanilla pod into the cream as you are whipping it. Alternatively add 1 teaspoon of vanilla extract to the finished base mix. The base mix is:
      2 cups (16oz/450 ml ) cold whipping cream (all purpose cream or heavy cream)
      14 ounces (1 can/ 400ml) cold condensed milk (fat-free or regular)
      1 teaspoon Vanilla extract (optional)
      Gemma 🙂

      • Profile photo of Sophia Sophia on June 8, 2016 at 9:26 pm

        Thanks

  55. Lucy on June 14, 2016 at 2:11 am

    Hi Gemma,

    I tried your recipe with homemade coconut milk, I put it in the fridge overnight then poured out the extra water but when i whipped it, it turned chunky and separated.
    I tried it again with canned coconut milk then it turned out perfect.
    The flavor is wonderful but in my country, canned coconut milk is harder to find that the fresh one available everywhere.
    Do you have any suggestion on using fresh coconut milk? My family really love coconut ice cream. Thank you for the wonderful recipe.

    • Profile photo of Gemma Stafford Gemma Stafford on June 14, 2016 at 2:48 am

      Hi Lucy,
      Thank you for letting me know. I do not know what went wrong for you with the fresh coconut milk, you are so lucky to have this great ingredient available. I would have though there would be little difference. Perhaps if you strained it, that is pour it through a muslin straining cloth in a sieve, over a bowl in the fridge overnight. You would do this with natural yogurt too to strain it and thicken it.
      Gemma 🙂

  56. Charlotte on June 28, 2016 at 7:46 am

    Hi Gemma!
    I made vegan brownies and was going to top them with some coconut whipped cream (using your tip and chilling the milk) and pecans, but after chilling the coconut milk overnight, it had not separated. When I looked at the ingredients, the milk had polysorbate 60, an emulsifier, along with guar gum, sodium carboxymethyl cellulose, and sulphites. I was wondering if the emulsifier prevented the coconut milk from splitting. Do I need to use a coconut milk free of emulsifiers to be able to make coconut cream?
    Thanks in advance!

    • Profile photo of Gemma Stafford on June 29, 2016 at 3:04 pm

      Yes, emulsifiers prevent separation. Next time try using a coconut milk that does not have any added ingredients. Good luck and let me know how it goes.

  57. Winnie on June 29, 2016 at 8:10 pm

    Hi Gemma,

    Lovely recipe! I tried your recipe and found it too sweet for me. I understand that sugar is required to thicken the remains…could I reduce the sugar by half? What is the minimum amount of sugar that I should have in my condensed coconut milk?

    Also, could I use maple syrup as replacement for white sugar?

    Thanks Gemma 🙂

    • Profile photo of Gemma Stafford on June 30, 2016 at 1:36 pm

      Thanks so much for your comment. For the best results I recommend following the recipe and measurements exactly. SOrry but maple syrup will not work in this recipe. Hope this helps 🙂

  58. Kesia on July 2, 2016 at 1:41 am

    Hi Gemma?
    Could you pls. tell me how many grams would 13.5oz (1 can) be?
    Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on July 2, 2016 at 7:35 am

      Sure can, 383g
      Gemma 🙂

  59. Kesia on July 2, 2016 at 11:00 pm

    Thanks a lot, Gemma?
    Really does look lovely…

    • Profile photo of Gemma Stafford Gemma Stafford on July 3, 2016 at 6:19 am

      Thank you so much 🙂

  60. caroline on July 9, 2016 at 8:58 am

    Hi Gemma!

    I am 11 years old and I love all of your recipes and videos!
    I’m getting a my first food processor for my 12th birthday in 30 days!
    My mom is allergic to dairy.. and i’ve made your whipped cream before..
    I want to make her dairy free whipped cream!
    Would you have any suggestions on how to do that?
    Thank you SO MUCH Gemma!

    • Profile photo of Gemma Stafford Gemma Stafford on July 9, 2016 at 12:17 pm

      Hi Caroline,
      I am so happy that you are so serious about your cooking, it is a great time to start. Dairy free whipped cream is almost an impossible task.
      In my opinion there is no substitute, though i do know that there are soy products which claim to be cream substitute. Cococnut cream is a natural product, which can be whipped, but still does not have the same consistency as cream. So, I cannot advise on this so well. It is a tough one for people with dairy allergies. I am told that banana and egg white can be used, but i cannot see that this will work, sorry,
      Gemma 🙂

      • hyacynth on August 26, 2016 at 7:57 am

        Caroline, search on youtube for paleo whipped topping. There are recipes using coconut cream and powdered sugar to make a dessert topping.

        • Profile photo of Gemma Stafford Gemma Stafford on August 27, 2016 at 2:24 am

          Thank you Hyacnth for your kind assistance!
          Gemma 🙂

  61. Caroline on July 9, 2016 at 6:04 pm

    Thank you so much Gemma. I will at least try one of the coconut ice creams!
    You were the one who inspired me to start baking and cooking and all of the wonderful things you post. I saw your videos and was just itching to make some of your recipes. You are just so amazing, sweet, inspirational, and big and bold! 🙂
    Thank you for responding to all of your comments! I know everyone in your bold baking community appreciates it!

    • Profile photo of Gemma Stafford Gemma Stafford on July 10, 2016 at 2:34 am

      Hi Caroline,
      Thank you for your kind comments. Answering the comments for me is really important. I could not do any of this without the kind support of the Bold Bakers out there. I have to make time for this every day, though some days it is harder to get at it, depending on what is going on here. I appreciate your being in touch too,
      Gemma 🙂

  62. noor on July 17, 2016 at 1:13 pm

    Can i used light coconut milk???

    • Profile photo of Gemma Stafford Gemma Stafford on July 18, 2016 at 1:37 am

      Hi Noor,
      you can use the light one for the condensed part, that is the one that you boil.
      You need full fat for the cream, this is important,
      Gemma 🙂

  63. Romona on July 27, 2016 at 3:00 pm

    Hi Gemma!!
    This ice cream base is AMAZING. I made it and it was just perfect! I was so excited when I saw it coming together and when I tasted the final product. I made cookie and cream, straw-raspberry, chocolate and vanilla, those were all the base I could find at the time. Every one in my house loved them!
    Thank you sooo much Gemma.

    • Profile photo of Gemma Stafford Gemma Stafford on July 28, 2016 at 3:35 am

      Hi Romona,
      Thank you for your kind comments, i am really happy that this worked for you and your family. thank you for letting me know,
      Gemma 🙂

  64. Ember on August 7, 2016 at 6:01 pm

    Thank you for sharing this recipe. I can’t wait to try it!

  65. jamilyne on August 8, 2016 at 12:34 pm

    Hi Gemma! Thanks for your amazing recipes and great ideas! I’m just wondering why not to use a can of coconut cream instead of scooping cream from the chilled coconut milk?

    • Profile photo of Gemma Stafford Gemma Stafford on August 8, 2016 at 12:43 pm

      Hi Jamilyne,
      this is a conudrum! I do not know why, but this just does not work, i always try the simplest thing first, and failed with this, so follow the recipe,
      Gemma 🙂

  66. Miller on August 8, 2016 at 5:00 pm

    I love your channel!I think you should try a raspberry chocolate.I don’t really think it would be complicated I hope.Please?
    ???????????

  67. Amanda Herring on August 11, 2016 at 7:59 am

    Hi Gemma, can i use carton coconut milk even if its not full fat?

    • Profile photo of Gemma Stafford Gemma Stafford on August 11, 2016 at 10:15 am

      Hi Amanda,
      In order to do this recipe you need the separation of the water and the coconut solids.
      For some reason this will not work with coconut cream either.
      I have found that the most reliable for me is the can of full fat coconut milk, which separates beautifully. I have not tried the carton as you describe it,
      Gemma 🙂

  68. SC on August 21, 2016 at 1:19 am

    Can I use regular condensed milk instead? And how much ice cream does this recipe make?

    • Profile photo of Gemma Stafford Gemma Stafford on August 21, 2016 at 1:42 am

      Hi there,
      Yes you can. the recipe produces a pint of ice cream. You can of course double up on this recipe, also you can make your own condensed milk, follow the recipe here, it is easy and cheap. Make a lot of it at one time as it keeps in a sealed jar for ages. Use a big pan to reduce the milk it is more efficient,
      Gemma 🙂

  69. google on August 30, 2016 at 6:13 pm

    Do you mind if I quote a few of your articles as long as I provide
    credit and sources back to your site? My blog is in the exact same niche as yours and my
    visitors would definitely benefit from some of the
    information you present here. Please let me know if this alright with you.
    Regards!

    • Profile photo of Gemma Stafford Gemma Stafford on August 31, 2016 at 2:54 am

      Hi there,
      I do not know who you are! can you email info@biggerbolderbaking.com for Kevin’s attention, thank you 🙂

  70. Profile photo of LWW LWW on September 8, 2016 at 7:42 am

    Hi Gemma,
    How can i reduce the sweetness of the ice cream??? I just tried the cookie dough ice cream but it was too sweet. Thank you so much.
    PS: Seems like i keep asking u questions.

    • Profile photo of Gemma Stafford Gemma Stafford on September 8, 2016 at 1:44 pm

      Yes, this is a sweet, it is balanced by the flavors, but cookie dough is also sweet. Choose some of the fruit flavors, or the coffee, chocolate ones. You may also like the lessons on Craftsy.com, the link is here on the website under the SHOP tag 🙂

  71. Sara on September 22, 2016 at 8:44 pm

    Hi Gemma!
    Really excited to try this…
    Firstly I was wondering if I could make this in an ice cream machine and if so would I still need to whip the ingredients in a Stand-mixer?
    As well can I use coconut sugar or maple syrup instead of the white sugar to make the sweetened condensed milk?
    Thank you

    • Profile photo of Gemma Stafford Gemma Stafford on September 23, 2016 at 1:49 am

      Hi Sara,
      You can use whichever sugar you like to make the condensed milk. This recipe requires you to whip the cream, and honestly it is pointless to churn it.
      If oyu are interested in using your ice cream churn, check out the classes which I produced with Craftsy.com. There is a link here (http://www.biggerbolderbaking.com/shop/). Here you will lots about frozen treats, traditional and modern recipes. 🙂

      • Sara on September 25, 2016 at 12:30 am

        Thanks so much for getting back to me! Ok i will whip it. But if I want to eat it right away can i churn it? Or will it ruin he whip/ texture? I have the sweetened condenced milk in the fridge now and planning on making this tomorrow.
        That course looks great, I think i might sign up!
        Thank you and i enjoy watching all your shows. Its amaizng how much time and work you and your husband pyt into them. Thank you again!

        • Profile photo of Gemma Stafford Gemma Stafford on September 25, 2016 at 3:25 am

          Hi Sara,
          Yes, a lot of hard work! The volume is the problem, I think you may deflate the cream! It is worth a shot with a small amount, freeze the remainder!
          Gemma 🙂

  72. Sara on September 25, 2016 at 12:05 pm

    Hi Gemma,
    Thank you so much for your quick reply! I took your suggestion and tried out a bit in the ice cream machine but Im waiting to compare. My only concern was that the cream didnt peak so much if anything after a while of trying it started to melt… What went wrong? Thank u!!!!

    • Profile photo of Gemma Stafford Gemma Stafford on September 26, 2016 at 3:00 am

      This is what I said, it deflated, this is why I said do not use the ice cream machine, it is unnecessary! Gemma 🙂

  73. Lexie Shaffer on September 25, 2016 at 2:14 pm

    i was so looking forward to making this as i am lactose intolerant and love coconut bliss ice cream! i followed the instructions very carefully, refrigerated the cans and the condensed stuff and my mixing bowl but the coconut cream didn’t become fluffy it just separated… i did add the condensed milk and froze it anyway so we’ll see how it turns out. i bought Thai Kitchen coconut milk because i know its very good at separating the solids from the water inside the can however it does have guar gum in it which i’ve read can prohibit whipping but i also read that people haven’t had problems with it… shouldn’t have taken the risk and will definitely try buying one with just coconut and water in it next time and hopefully that works. thank you for the recipe!

    • Profile photo of Gemma Stafford Gemma Stafford on September 26, 2016 at 2:59 am

      Ah! I am sorry that this did not work for you! It may indeed have to do with the coconut milk, I try to use an organic one when possible, I do hope it is edible 🙂

  74. Sue-Ellenn on October 7, 2016 at 1:13 pm

    So I just made this yesterday, nothing would whip well into a cream texture but I mixed it all and froze it anyway. Now I just checked it and well it’s hard and not creamy like ice cream? D:

    • Profile photo of Gemma Stafford Gemma Stafford on October 8, 2016 at 3:07 am

      Hi Sue-Ellenn, I am wondering if your ingredients were the same as mine? Gemma 🙂

  75. Nicole on January 15, 2017 at 12:07 am

    Hi Gemma. I can’t wait to try your recipes. I have been looking for a recipe like this for a while. Can I please ask how knap litres of ice cream recipe makes?
    Thanks
    Nicole

    • Profile photo of Gemma Stafford Gemma Stafford on January 16, 2017 at 12:32 pm

      If oyu add up the ingredients you will get to the measurement of the final product.
      you can multiply this up as you wush,
      Gemma 🙂

  76. Kaajal Sheth on January 23, 2017 at 10:53 pm

    Hey Gemma, you’re truly a gem! My family and friends all love the deserts I make after referring to your videos and blog. I have a question… Where I stay, I can get fresh coconut cream and coconut water. But coconut milk, the thicker one, is not only costly but available only in some places. Can I use fresh tender coconut cream and dessicated coconut in normal cream base and get similar taste? Also previously you’ve uploaded videos for home made essences but those are aromatics. Is there any way we could make coconut essence, strawberry essence and such?

    • Profile photo of Gemma Stafford Gemma Stafford on January 24, 2017 at 8:42 am

      About the coconut you have available I really do not know the answer to this.
      I condense the milk for this recipe, and I am not sure if you are talking about creamed coconut (which is really a fresh dessicated coconut) or the cream which separates from the coconut milk, leaving the water behind. This ice cream will only be right with the method I show you, it is particular to this method.
      The problem with using soft fruits to make an essence is that the strength of the flavour is not so easily isolated, as it is in the case of citrus, not at home in any case. Alcohol also acts as a preservative, it would be difficult to manage this with a fresh product. I am not much help to you today, sorry!
      Gemma 🙂

  77. Vivi on January 29, 2017 at 7:20 am

    Hi Gemma, I was wondering how many cups is in 13.5 fluid ounces?
    Thanks, VIVI

    • Profile photo of Gemma Stafford Gemma Stafford on January 30, 2017 at 2:00 am

      Hi Vivi,
      This is a little more than 1 1/2 cups (1.6 ish).
      Gemma 🙂

  78. Mary on February 2, 2017 at 12:50 am

    Hi. These are look so great. I can’t find full fat coconut milk so… will coconut cream with 22% of fat work in my ice cream? And with the rest of water when you take out your solid from the can, can i use that to make condensed milk, or can i use fresh coconut milk to make?

    • Profile photo of Gemma Stafford Gemma Stafford on February 2, 2017 at 8:17 am

      Hi Mary,
      You need coconut cream to make this. The higher the fat content the better this will work. You can make your own coconut milk from fresh coconut, but do not use my coconut milk recipe as it will not yield a cream.#
      I am not sure what you mean by 22% fat content coconut cream! If it is cream, and not creamed coconut, then this should work.
      Use the flesh and the water from a fresh coconut. Whizz this up in a processor, or grind it in a pestle and mortar. Add 4 -5 cups of hot water, and allow to stand until cool. Strain this and when it is cold it should separate into coconut water and cream.
      You can use the cream for this recipe, and the water in drinks, but it will not condense.
      Gemma 🙂
      I hope this helps.

  79. Juno on February 5, 2017 at 3:42 am

    Hey Gemma i would like to know that i should put the coconut milk in the freezer or not ? what exactly the suitable tempareture ? last time i tried it didnt turned into a thick layer of cream

    • Profile photo of Gemma Stafford Gemma Stafford on February 6, 2017 at 1:41 am

      Hi Juno,
      Which coconut milk are you referring to? The homemade version I show you here will not produce cream, there is not sufficient fat content.
      If you buy cans of coconut milk, the organic ones will naturally separate, even at cool room temperature, but particularly in the fridge, NOT the freezer.
      When you are buying cans of milk if you shake the can in the store, you will get the feel for whether or not the cream has separated, it will not slosh around so much. In very warm places this may be different.
      coconut milk made from fresh coconut will separate into water and cream, this is because the fat and water is used.
      Gemma 🙂

  80. Zoe on March 6, 2017 at 2:20 am

    Hi Gemma, I tried this recipe the other day and had a right struggle with it. I used a hand mixer and wonder if it would have been better to use a food processor? I let all my ingredients chill but when it came to beating the coconut solids of the chilled tins they didn’t go very light and fluffy, more crumbly and when I added in the condensed milk nothing mixed together all the solids separated from the liquid. Any ideas on how I could fix this?

    • Profile photo of Gemma Stafford Gemma Stafford on March 27, 2017 at 2:44 pm

      Hi Zoe,

      So I think it might be the coconut milk you are using. It really should not clump at all.

      I said in the video don’t use coconut cream but I do know some people had success with it. I suggest trying cream and it should work.

      I know this can be tricky just because there are so many brands and different fat content of coconut milk.
      I hope it will work out for you,
      Gemma. 🙂

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