You have tasted Coconut ice cream. You have probably also had Raspberry ice cream. But have you ever tried to combine them?

Perhaps you already knew that coconut and raspberry was an ice cream-pairing made in heaven but I must confess that I did not!

But the other day, when a local ice cream parlour offered this surprisingly rare combination, my curiosity gained the upper hand (as always…) – And what a great flavour-bliss it was!

So here, without further ado, is my easy-to-make recreation!

Very few ingredients, quick preparations, no cooking were required and delightful results can it be better?

The (very simple) way to do it

The recipe can be made with only three ingredients: coconut milk, sugar and raspberry jam.

(I have suggested a few optional tweaks below though, for example if you’d like to reduce the overall amount of “ordinary” white sugar a bit.)

Why only coconut milk? Well, personally I find that I much prefer coconut ice creams made wholly out of coconut milk/coconut cream.

For the raspberry part, I recommend using some good-quality jam. We will be aiming for a ripple here, and I encourage anyone who so wishes to prepare a raspberry purée out of berries: this will also work. However, in order for a purée to work well as a non-icy and structurally helpful part of the ice cream, I would also suggest that you add some sugar to it and preferably also cook it a little in order to the water content and make sure that the sugar is well dispersed. And if you do all that, you’re basically well on your way to making jam anyway so …

In my quest for simplification, I went to the local store and got hold of some coconut milk and a good raspberry jam.

For the coconut milk, aim for if you find the thicker coconut cream-type, it works even).

For the jam, go for the best you can. Preferably something with a raspberry content of at least 50 %. Oh, and the jam should preferably

be sweetened with sugar, since many “non-sugar sweeteners” simply lack the anti-freeze qualities so important for use in ice creams.

Mix together everything except the jam

Yes, it is as simple as that!

Coconut milk + sugar = our ice cream base ready for churning (or still-freezing in your freezer, if you have not ice cream machine).

But I promised a few optional tweaks, and you will also find them in the recipe below.

First, if the overall sugar, you may wish to consider substituting some of it with birch sugar (also known as xylitol): the best “non-sugar” sugar alternative I know, which not only tastes like sugar but even has better anti-freezing qualities than ordinary white sugar therefore works excellently in ice creams.

For some subtly added flavour depth, add of salt.

For some additional “coconut feeling”, consider adding some coconut flakes to the base towards the of the process.

If you have no ice cream machine, you can still-freeze the base in your kitchen freezer.

Ripple! (or marble …)

Take the finished ice cream, put it in a freezer-safe container and level the surface. Now spread out the raspberry jam evenly on top of the ice cream.

Take a fork, or something similar and start swirling. The more you swirl, the less distinct ripple effect. This may however not be bad – if you mix up the jam a lot with the ice cream, the effect will rather be “marbled” than “rippled” which can be quite beautiful in its own right.

When the jam has been mixed in to your liking, put a plastic on top of the ice cream and put it in the freezer to firm up.

Let the ice cream sit in the freezer for at least a few hours and preferably over night.

Coconut and raspberry: a delicious combination


  • 600 ml (about 2½ cups) unsweetened coconut milk (or even better, coconut cream
  • 200 ml (about ⅘ cup) sugar (or, optionally, 100 gram birch sugar plus 50 gram sugar)
  • (optional) 1-2 tablespoons of inverted sugar (glucose syrup, corn syrup or their likes)
  • 130 gram (about a good 100 ml/ 2/5 cup) good-quality raspberry jam (go for high fruit content!)
  • salt
  • Optional: some coconut flakes to add to the base (or to the finished ice cream)


  1. Whisk together the coconut milk/cream with the sugar(s) and the of salt.
  2. Churn this coconut base in your ice cream machine (or still-freeze in your freezer) until almost done but still a soft.
  3. If using: add the coconut flakes to the ice cream towards the very end of the churning or add it after the churning, mixing them in.
  4. Put the coconut ice cream in a freezer-safe container, layer the raspberry jam evenly on top and swirl the jam into the ice cream with the help of a fork, a or something similar: the more you swirl, the less distinct the ripple.
  5. Put the swirled/marbled ice cream back into your freezer and let it firm up for at least a couple of hours and preferably over night.

Leave A Reply

Translate »