- 2 cups coconut cream
- 1 cup coconut milk
- ¾ cup sugar
- Halved coconuts, for serving
Coco Mama, of Boracay fame, is a cult-classic beach dessert that celebrates the amazing quality of coconuts that our beautiful islands have to offer. During the Boracay closure, the stall temporarily settled in one of the stalls at Hole in the Wall. And now, they have a stall up in La Union. While we’re certain to drop by whenever we have a weekend off to surf, sometimes the desire for their creamy scoops of ice cream seems like it can’t wait. Thus, this food hack.
We made 2 versions: one which requires an ice cream maker, and one that doesn’t. Of course the former results in better quality ice cream, but the latter is more feasible for most, and does the job in a pinch. We also recommend you replacing some of the coconut milk with coconut water if you want something a wee less creamy and rich (for whatever reason?).