|Skim milk||5 Cup (80 tbs)|
|Low calorie vanilla pudding mix||1 1⁄16 Ounce (1/2 Of A 2 1/8-Ounce Package)|
|Frozen tangerine juice concentrate||6 Ounce, thawed (1 Can)|
|Sugar||1⁄2 Cup (8 tbs)|
|Red food coloring||3 Drop|
|Yellow food coloring||2 Drop|
In saucepan gradually stir 2 cups milk into pudding mix.
Cook and stir over medium heat till thickened and bubbly.
Blend in remaining milk, tangerine juice concentrate, sugar, vanilla, and food coloring.
Freeze in 4-quart ice cream freezer according to ice cream freezer manufacturer's directions.
Let ripen by packing additional ice and salt into the outer freezer container, covering freezer, and letting it stand several hours till mixture hardens slightly.
Garnish with toasted coconut, if desired.