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Coconut Ice Cream Pastry; A healthy and crunchy dessert in no time and effort.

I have made a healthy and grainy coconut ice-cream in pastry sheets for that amazing crunch. Cook to impress :)

9w ago
Coconut Ice-cream Pastry

This wonder fruit is every ones favorite. I have made this recipe really easy by using store pastry sheets. 4 hours total cook time is for freezing :)

Prep time5min
Cook time4h
Total time4h 5min


  • 3tbsp Thick Cream
  • 3tbsp fresh Grated Coconut (you can use desiccated coconut instead)
  • 3tbsp Honey or Agave syrup
  • 150ml Coconut Milk (you can make some using coconut powder too)
  • 2tbsp Coconut Powder (optional)
  • Pastry sheets (2 per cupcake, ready from the stores small square ones preferably)
  • 1/2teaspoon Salt
  • Garnish- Handful Peanuts (optional)


  1. In a blender or with a whisker in a bowl, blend thick cream, grated coconut, honey, coconut milk, coconut powder and salt well, until you get a creamy texture. Remove in a container and freeze for about 4-5 hours.
  2. Once frozen, put it in a blender for 1 quick blend again for that extra creamy texture before serving or storing for further use.
  3. Meanwhile make the pastry cupcake using cupcake baking tin. Grease 6 cupcake holders generously and place 2 sheets per holder pressing it down nicely. Spray a good amount of oil/butter on the sheets and bake for about 20 minutes on 200C or until brown and crunchy and let it cool down completely.
  4. Add scoops of coconut ice-cream in the pastry and garnish with few peanuts.

Recipe Notes

Impress your guests and loved once with this easy ice-cream pastry. You can even store these pastries at room temperature for up to a week

Recipe by

Aliya Zanfer

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