Coconut Ice Cream: Product Development and Consumer Acceptance

Abstract

Coconut is the fourth most important crop in Malaysia after palm oil, rubber, and paddy, yet its processed products remain underutilized. This study aimed to develop a marketable coconut ice cream formulation through systematic sensory and scientific evaluation. Nine initial formulations were tested using a balanced incomplete block design, followed by a seven‑point hedonic scale. Formulation four was identified as the most acceptable and subjected to proximate, physicochemical, and microbiological analyses. Proximate results indicated carbohydrate (62.89%), protein (6.68%), crude fat (10.56%), ash (0.53%), moisture (14.26%), and crude fibre (5.08%). Weekly physicochemical testing over eight weeks showed stable pH (6.45) and total soluble solids (35.8). Microbiological monitoring confirmed safety, with acceptable total plate count and yeast/mold levels during storage. The product achieved 54% overrun. Consumer acceptance testing revealed strong market potential, with 93% of respondents rating the product positively and highlighting its rich, creamy texture. Findings demonstrate that coconut ice cream can be successfully developed as a competitive, locally relevant product with both nutritional and commercial value.