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Toasted Coconut Ice Cream
1
1
1
1/4 cups canned cream of coconut
cup milk
/2 cup heavy cream
Pinch of salt
1
cup shredded fresh coconut, toasted
plus additional for serving
To toast coconut, spread on a jellyroll pan and place in a preheated 375 degrees F oven. Toast until it
turns golden, stirring around occasionally with a large fork.
Combine cream of coconut, milk and cream in a large bowl. Sprinkle salt over mixture and whisk until
well mixed. Sprinkle toasted coconut over all and gently fold in. Pour mixture into an ice cream maker
and freeze until firm according to manufacturer's instructions. Serve with additional toasted coconut
on top if desired.
Toasted Coconut Ice Cream
174
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