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Toasted Coconut Ice Cream

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CoconutIceCream

Toasted Coconut Ice Cream
 
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Serves: Makes about 1½ quarts
Ingredients
  • 1 can (13.5 ounces) coconut milk
  • 1 can (12 ounces) evaporated milk
  • 1 can (14 ounces) sweetened condensed milk
  • ½ cup toasted coconut, plus extra for garnish *
Instructions
  1. Mix all ingredients in a medium bowl. Pour into an ice cream freezer. Following factory instructions, churn until creamy frozen. Alternatively, pour mixture into a shallow pan and freeze, stirring frequently, until frozen. (Can be transfered to an airtight container and frozen for a week or so). When ready to serve, scoop ice cream into serving dishes, sprinkle with coconut and serve immediately.
Notes
*For the toasted coconut, spread 1 cup sweetened flaked coconut in a small baking pan in a more or less single layer. Bake in a 300 degree oven, stirring frequently, until golden, 15 to 20 minutes

 

About Pam Anderson

Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you’re on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP’s official food expert, she is a chef contributor at Runner’s World magazine. Pam is former Executive Editor of Cook’s Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio. She currently is blogging at her new site, Copper House Events.

12 Comments

  3. Tracy says

    Mmm, I love coconut milk ice cream! A friend made it for us once and I’ve been dying to try it ever since. Thanks for the recipe!!

    Reply

  10. ivoryhut says

    I love that you used evaporated milk in this. And the condensed milk gives it a nice richness, too. So glad it took you out of your egg salad funk! 🙂

    Reply

  12. julie says

    I have made this recipe numerous times. It is absolutely wonderful. So simple. I refrigerate my ingredients a while before I put it in the freezer.

    Reply

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