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Coconut Mochi Ice Cream

Dive into our homemade Coconut Mochi Ice Cream! With a creamy coconut filling wrapped in soft, chewy mochi dough, every bite is pure bliss. 


For the Coconut Ice Cream Filling:
  • 400 ml coconut milk
  • 2 tablespoons honey
For the Mochi Dough:
  • 100g glutinous rice flour
  • 30g cornstarch
  • 40g coconut sugar
  • 185 ml milk (any plant based milk) 
  • 16g unsalted butter (Nuttelex or Ghee)
1. Prepare the Coconut Ice Cream Filling:
   - In a bowl, mix together the coconut milk and honey until well combined.
   - Pour the mixture into a container and freeze until firm.
2. Make the Mochi Dough:
   - In a saucepan, combine the glutinous rice flour, cornstarch, and coconut sugar.
   - Gradually whisk in the milk until smooth.
   - Place the saucepan over medium-low heat and add the unsalted butter.
   - Cook the mixture, stirring constantly, until it thickens and forms a dough-like consistency. This should take about 5-7 minutes.
   - Once the dough is thick and sticky, remove it from the heat and let it cool to room temperature.
3. Form the Mochi:
   - Once the dough has cooled, take a small portion of the dough (about 1 tablespoon) and flatten it into a circle using your palms or a rolling pin.
   - Place a small scoop of the coconut ice cream filling in the center of the dough circle.
   - Gently wrap the dough around the filling, pinching the edges together to seal it completely.
   - Roll the filled mochi ball between your palms to shape it into a smooth round ball.
   - Repeat this process with the remaining dough and filling.
4. Serve or Store:
   - Serve the coconut ice cream mochi immediately for a soft, chewy texture.
   - If you prefer a firmer texture, you can place the mochi balls in the freezer for about 30 minutes to an hour before serving.
Enjoy your delicious homemade coconut ice cream mochi!