1 cup unsweetened dried grated coconut
1 13 ounce can reduced fat orgnaic evaporated milk
1 13 ounce can reduced fat unsweetened coconut milk *
1 can or plastic squeeze bottle of coconut cream**
Agave syrup or sugar to taste
6 egg yolks
2 T. dark rum, optional
Toast the coconut for about ten minutes or until golden in a pan on the stove or in the oven. Set aside.
Heat the evaporated milk, coconut milk, coconut cream, and agave syrup or sugar in a medium saucepan on the stove until it simmers. (You won’t need much sugar because the coconut cream is very high in sugar.) Do not boil. While this mixture is heating, mix up the egg yolks in a separate bowl. Take 2 cups of the simmering mixture out of the saucepan and add it into the egg yolks, whisking quickly. Now, incorporate the egg yolk-milk mixture back into the simmering milks in the saucepan and bring to a simmer once again or until the back of a metal spoon is coated by the thickened custard. Remove from stove and mix in the rum, if using.
Chill mixture in your refrigerator for at least an hour or two. Pour into ice cream freezer and freeze. Half way through the freezing, add in the toasted coconut.
Makes: Approximately one quart of ice cream.
For recipes from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at: