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Tangerine Coconut Freeze

Love.Food's picture
Ingredients
  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
Directions

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

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Chilling
Interest: 
Everyday

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