Recipe
Dessert
Toasted Coconut Ice Cream
Primary Media
Description
Get the best flavor by toasting the flakes until golden brown. Their pleasant crunch and nutty flavor make this frozen treat irresistible.
Servings and Ingredients
Ingredients
Serves 6
Quantity | Ingredient | Add |
---|---|---|
3 (13.5 oz each) cans unsweetened coconut milk, chilled | ||
2 c. Baker's sweetened shredded coconut, toasted, divided | ||
½ c. agave nectar | ||
1 ½ tsp. Hy-Vee vanilla extract | ||
Hy-Vee salt | ||
Pineapple wedges, for serving | ||
Coconut shell, for serving* |
Things To Grab
Directions
- In a large heavy saucepan, whisk together coconut milk, 1 cup shredded coconut and agave nectar. Bring to boiling. Remove from heat and let cool.
- Strain through a fine-mesh sieve into a large bowl and discard solids. Stir in vanilla and salt. Cover and chill for 4 to 24 hours.
- Pour chilled mixture into an ice cream maker and process according to the manufacturer's instructions. Transfer to a loaf pan. Sprinkle with remaining coconut. Cover and freeze until firm.
- If desired, serve ice cream with pineapple wedges.
- *Note: To crack a coconut, use the back of a chef's knife to tap along the equator of the coconut. When it cracks, pry it open a bit and drain the coconut milk into a bowl. Continue to tap until the coconut splits open.
Nutrition facts
Servings
310 Calories per serving
1/2 cup
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 0mg
- Sodium: 180mg
- Total Carbohydrates: 44g
- Protein: 0g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 0%
0%
Iron 6%
0%
Calcium 8%
Recipe Source:
Hy-Vee Seasons Health 2016.