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Tangerine Coconut Freeze

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  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)
  Vanilla 1 Teaspoon
  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.
Let ripen.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3528 Calories from Fat 1974

% Daily Value*

Total Fat 227 g348.7%

Saturated Fat 154.5 g772.7%

Trans Fat 0 g

Cholesterol 600.7 mg200.2%

Sodium 1954.2 mg81.4%

Total Carbohydrates 370 g123.3%

Dietary Fiber 14.2 g56.8%

Sugars 214 g

Protein 39 g77.9%

Vitamin A 119.7% Vitamin C 94.8%

Calcium 119.5% Iron 19.6%

*Based on a 2000 Calorie diet

Tangerine Coconut Freeze Recipe