Coconut Ice Cream
Our rich and creamy coconut ice cream is actually made with coconut milk instead of dairy products...Enjoy!
Servings: 4
Ingredients
- 2 (13.5 fl. oz.) cans unsweetened coconut milk
- 1/2 c. granulated sugar
- 1/4 tsp. coconut extract
- 1 1/4 c. unsweetened coconut flakes
- 1/4 c. toasted coconut for garnish
Instructions
- In a large bowl, whisk together the coconut milk and sugar, until the sugar is dissolved. Stir in the coconut extract and 1 1/4 cups coconut.
- Chill in the freezer, stirring occasionally until hardened, or prepare in an ice cream maker according to the manufacturer's directions. (I have a Krups ice cream machine, and it took about 30 minutes.)
- Meanwhile, in a skillet over medium heat, toast the remaining 1/4 cup coconut, stirring occasionally. Do not walk away, the coconut can quickly burn. Remove from pan and set aside.
- Top ice cream with toasted coconut before serving.
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