I have a deep, unwavering love for coconut. The flavour, the texture, the smell — all of it. So naturally, when I started experimenting with my Ninja Creami, coconut ice cream was one of the very first things I tried. After a few rounds of tweaking, this triple coconut version became a permanent fixture in my freezer.
What makes it “triple”? Coconut yogurt gives you that creamy, slightly tangy base. Coconut milk (the full-fat canned kind gives the best result) brings richness and that silky mouthfeel. And finely desiccated coconut adds little flecks of real coconut texture throughout every single scoop. Pure magic.
The sweetener is maple syrup, which blends in beautifully without crystallising in the freezer. It also adds the tiniest hint of caramel depth that honestly just works with coconut.
Dairy-free and vegan-friendly
If you use soy-based coconut yogurt (this is what I usually use), this recipe is completely dairy-free and vegan. Coconut milk is naturally plant-based, maple syrup is vegan, and coconut rapè obviously needs no explanation. You don’t need to swap a single thing — just check the label on your yogurt.
If you’re not dairy-free and can only find a dairy coconut yogurt, that works perfectly too. The macros will shift slightly (a touch more protein and fat) but the result is equally delicious.
Ninja Creami Vegan Coconut ice-cream
4
servings5
minutes24
minutesKeep the screen of your device on
Ingredients
½ cup Coconut yogurt (dairy or soy)t(140 g)
¾ cup Full-fat coconut milkt(200 ml)
1 cup Fine desiccated coconut (100 g)
4 tbsp Maple syrup (75 g)
How to
- Whisk together the coconut yogurt, coconut milk, and maple syrup in a bowl until smooth and fully combined.
- Stir in the coconut rapè and mix well — you want the desiccated coconut distributed evenly throughout the base.
- Pour the mixture into your Ninja Creami pint container. Fill to the max fill line — do not overfill.
- Freeze for a minimum of 24 hours. I usually prep this the night before and leave it overnight for at least 24 h — the longer the better.
- When ready, place the frozen pint in your Ninja Creami and run the Ice Cream programme. After the first spin, check the texture. If it looks a little crumbly or dry, run a Re-spin and it will come together beautifully.
- Serve immediately for a soft-serve texture, or pop the lid back on and return to the freezer for 30–60 minutes if you prefer a firmer scoop.
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Other Ninja Creami recipes (most of the time dairy-free or vegan) you can find on the blog:
