Coco Sugar Ice Cream


  • 2 cups Hijo Superfoods Coco Sugar
  • 8 egg yolks
  • 8 cups all-purpose cream
  • 1 cup cassava flour
  • 2 cups grated young coconut meat
  • 4 cups water


1. Freeze the all-purpose cream for about 40 minutes.

2. In a mixing bowl, combine coconut sugar and egg yolks and mix until the sugar has

3. Add the frozen all-purpose cream and begin to whip on low speed and later increase to medium speed. Whip until soft to stiff peaks.

4. In a separate casserole, cook the cassava flour in water on low heat unlit it dissolves and the mixture thickens. Set aside and cool.

5. Whip together the cassava and all-purpose cream mixtures in medium to high speed until airy and doubles in size.

6. Add the grated young coconut meat and mix until combined.

7. Freeze overnight for a minimum of 10 hours.

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