Tangerine Coconut Freeze
|Flaked coconut||1 Cup (16 tbs)|
|Vanilla pudding mix||3 1⁄4 Ounce (1 Package, Regular)|
|Milk||3 Cup (48 tbs)|
|Light cream||2 Cup (32 tbs)|
|Frozen tangerine juice concentrate||6 Ounce, thawed (1 Can)|
|Light corn syrup||3⁄4 Cup (12 tbs)|
|Red food coloring||3 Drop|
|Yellow food coloring||2 Drop|
Spread coconut in a shallow baking pan.
Toast at 350° till lightly brown, 6 to 7 minutes.
Shake pan or stir often to ensure even toasting; set aside. (Toast additional coconut for garnish, if desired.)
Pour pudding mix into saucepan; gradually stir in 2 cups of the milk.
Cook and stir over medium heat till thickened and bubbly; cool.
Blend in remaining milk, cream, toasted coconut, tangerine juice concentrate, corn syrup, vanilla, and the two food colorings.
Freeze in 4 quart ice cream freezer following manufacturer's directions.