MAKES 1 GENEROUS QUART
Next to cilantro, politics, and going to carnivals, coconut has got to be one of the most polarizing things on the planet. But if you’re a coconut lover (and I raise my fist with you!), this combination of creamy coconut milk and toasty, nutty shards of tropical goodness is just the ticket. Oh! And a little chocolate. Because unlike carnivals and me, coconut and chocolate just belong together.
2 14-ounce cans (28 ounces/794 grams) full-fat coconut milk
2 tablespoons (½ ounce/16 grams) cornstarch
6 tablespoons (4½ ounces/126 grams) light agave nectar
¼ teaspoon fine sea salt
½ vanilla bean, split lengthwise
1 cup (2⅞ ounces/80 grams) unsweetened shredded coconut
⅓ cup (2 ounces/57 grams) dairy-free bittersweet chocolate (60% to 70% cacao), finely chopped
1. Start by giving the cans of coconut milk a good shake to homogenize the milk as much as possible before using it. In a small bowl, combine ½ cup of the coconut milk and the cornstarch and whisk to dissolve.
2. Pour the remaining coconut milk into a large (4-quart) saucepan. Whisk in the agave nectar and salt and drop in the vanilla bean. Set the pan over medium-high heat and bring the mixture to a low boil. Whisk in the cornstarch mixture. Continue to whisk for 1 full minute, or until the mixture is noticeably thicker, resembling a thin pudding. Remove the pan from the heat. Pull the vanilla pod out and scrape any remaining seeds into the pot, whisking to blend.
3. Set a fine-mesh sieve over a medium heatproof bowl. Pour the ice cream base through the sieve into the bowl. Cover the bowl with aluminum foil and refrigerate until the mixture is completely chilled, at least 4 hours. Whisk the ice cream base to smooth out any lumps. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. While the ice cream is freezing, toast the coconut: Preheat the oven to 350˚F. Spread the coconut in an even layer on a clean, dry rimmed baking sheet. Bake until golden, 6 to 7 minutes, stirring often and keeping a close eye on the coconut—it can go from perfectly golden to burned in a matter of seconds! Pour the toasted coconut onto a plate to cool.
5. When the ice cream is finished churning, fold in the cooled, toasted coconut and chocolate bits. Pack into an airtight container and freeze until firm. Let the ice cream soften on the counter for about 15 minutes before serving.