Toasted Coconut Ice Cream
 
 
by:
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
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/sweet-treats/toasted-coconut-ice-cream/