Tuesday, June 12, 2007

Coconut Milk Ice Cream

We make this often in our ice cream freezer. It's delicious, really easy, and great for lactose-intolerant folks! I've always used "light" coconut milk and had great results. I also save the toasted coconut for garnish and serve with fresh fruit. Pretty good drizzled with toasted almonds and dark chocolate syrup too!

3 cans unsweetened coconut milk
3/4 cup superfine sugar or granulated sugar
1/2 teaspoon coconut extract
(Get real extract at Uwajimaya-smells like toasted coconut-product of Thailand. Imitation smells like Hawaiin Tropics suntan oil...not what you want in ice cream!)
1 1/4 cups unsweetened coconut flakes, optional
1/4 cup toasted coconut, optional

Combine the coconut milk and sugar, stirring to dissolve the sugar. Stir in the extract and the coconut flakes (optional - I usually leave out). Chill in the freezer, stirring occasionally until hardened, or prepare in an ice cream maker according to the manufacturer's directions.

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