We Hacked Coco Mama’s Coconut Ice Cream Because We Miss It Being in Hole in the Wall

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?).

Coco Mama Coconut Ice Cream Food Hack



Serving Size

1 quart

Active Time

15 minutes

Total Time

6 hours

  1. In a large bowl, whisk together coconut cream, coconut milk, and sugar until sugar is dissolved.
  2. Churn using your preferred method.

Ice Cream Maker

  1. Add mixture to ice cream maker and churn following manufacturer’s instructions.
  2. After churning, place in an airtight container and freeze 4 hours to overnight before serving.


  1. Cover bowl in plastic wrap and place in freezer for about 2 hours or until well chilled and beginning to harden on the sides.
  2. Whisk mixture thoroughly, cover, and return to freezer.
  3. Repeat every 30 minutes to one hour, for about 4-5 hours or until mixture is thickened to the texture of soft serve.
  4. Place in an airtight container and freeze 4 hours to overnight before serving.

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