Coconut Ice-cream in Edible Bowls with Tropical Salsa

by Suzanne on May 23, 2011

Looking for a fun dessert to serve for your next get together, well look no further this coconut ice-cream and edible bowls with tropical salsa will “wow” your guest.  The flavors of the fruit with this ice cream is so re-freshing they were made to be together :).  All the recipes are easy to make and you can make them ahead of time so you can just through them together at the last minute and serve.  If you don’t have an ice cream maker then get one, or you can use store bought vanilla ice cream if you can’t find coconut.

Coconut Ice-Cream

2 eggs
1 cup sugar
1 3/4 cup whipping cream
1 11 oz. can of coconut milk
1/2 tsp. coconut extract
3 oz. of fresh (frozen) grated coconut


Step 1: Beat eggs until light in color then add sugar slowly until blended.

Step 2: Beat in coconut milk, cream, coconut extract and grated coconut.

Step 3: Pour into ice cream maker and follow manufactures directions.

Step 4: When ice cream is done pour into another container with lid and freeze in freezer until hard about 4-6 hours or overnight.

Making the Edible Bowls

large flour torillas ( 1 torillia makes 4 bowls)
butter or cooking spray
cinnamon and sugar
muffin pan


Step 1: Decide how many bowls you plan to make, each tortilla makes 4 bowls. and cut the tortillas into fourths.

Step 2: Spray tortillas with cooking spray or melt butter and brush each tortilla.  I only sprayed one side but to make your bowls crispier spray both sides.

Step 3: Mix 1/2 tsp. of ground cinnamon with 2-4 tablespoons of sugar. Then sprinkle on top of the tortillas, just one side.

Step 4: Gently put each fourth of tortilla sugar side up into each muffin tin. When all bowls are in the muffin tin bake at 350 degrees for 10-15 min. until browned evenly.

Step 5: When bowls are done baking take out of oven and let cool in pan for a few minutes until you can lift them out and cool on a cooling rack.

Tropical Salsa

1 mango peeled and chopped
1 cup chopped strawberries
2 kiwi peeled and chopped
small can of pineapple tibits reserve 2 tablespoons of juice.
1 chopped banana (optional)
1 lime zested


Step 1: Chop all fruit except pineapple and put in medium size bowl.

Step 2: Zest lime over fruit and add the reserved pineapple juice and mix together.

Putting it all together!

Put your bowls on a serving platter and fill each bowl with 1 good scoop of ice cream and a few spoonfuls of salsa and your done.

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{ 14 comments… read them below or add one }

Maria May 23, 2011 at 10:00 am

Wow, those look so amazing. What an awesome Idea for the edible bowls. You are so clever! I can’t wait to try making those bowls.


Suzanne May 23, 2011 at 2:24 pm

thanks Maria, I wish I was that clever but I learned how to make those several years ago from a pampered chef recipe.


Sarah May 23, 2011 at 1:56 pm

Beautiful! Looks good enough to eat :)


Suzanne May 23, 2011 at 2:25 pm

thank you they were yummy :p

Reply May 23, 2011 at 8:52 pm

Suzanne, these look incredible. So colorful and yummy!


Suzanne May 25, 2011 at 8:31 am

thanks Nancy :)


Midwest Magnolia - Melissa Lewis May 24, 2011 at 9:16 pm

Coconut ice cream?!?!? Sounds perfect for summer!


Suzanne May 25, 2011 at 8:34 am

I know it’s so Summer, one of my favorite times of the year :) hope you try them out.


Tina May 25, 2011 at 4:15 am

HOLY SMOKES! those are beautiful! I don’t know if I can pull those off but….dang girl! I am impressed!


Suzanne May 25, 2011 at 8:36 am

Oh sure you can and they will look like a million buck, even if it’s just for the family, they will feel extra special :)


Salad in a Jar May 26, 2011 at 7:22 pm

I have GOT to try the coconut ice cream. Looks easy. And the little bowls are so festive. Love ‘em.


Suzanne June 2, 2011 at 5:33 pm

thanks Paula, think you will love that ice-cream


trisha May 27, 2011 at 5:20 am

ok this is the BEES KNEES rock.


Suzanne June 2, 2011 at 5:32 pm

thank you dear!


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