Categories: Ice-Cream

Ingredients

  • 65g (1 cup) unsweetened dried grated coconut
  • 1 small can (380ml or 13 fl. oz.) reduced fat unsweetened evaporated milk (in French: lait concentré non sucré demi-écrémé)
  • 1 small can (380ml or 13 fl. oz.) good-quality unsweetened coconut milk
  • 1 to 2 tablespoons light rum, to taste
  • 2 teaspoons pure vanilla extract
  • 150g (3/4 cup) sugar

Directions

  1. Makes about 1 liter (1 quart).

  2. Pre-freeze the bowl of your ice cream maker.

  3. Toast the grated coconut in a dry skillet until golden and fragrant; set aside to cool completely.

  4. In a medium bowl, whisk together the evaporated milk, coconut milk, rum, vanilla, and sugar until blended. Refrigerate until well chilled.

  5. Whisk again before using, and freeze using your ice cream maker. Halfway through the churning, when the mixture has thickened to a custard-like consistency, pour the toasted coconut into the ice cream maker so that it blends into the ice cream.

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