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Fresh Coconut Ice Cream

Ingredients
  Coconut water 1 Pint
  Unsweetened evaporated milk 1 1⁄4 Can (12.5 oz) (1 large can)
  Eggs 2
  Flour 1 Tablespoon
  Sugar 1 Cup (16 tbs)
  Sweet cream 1 Pint
  Coconuts 5 (jelly form)
Directions

Scald coconut water and evaporated milk in double boiler.
Mix flour and sugar and add beaten eggs.
Stir this mixture slowly into hot milk until it thickens.
Set aside to cool.
Just before freezing, add coconut jelly and sweet cream. (Coconut has a "jelly" texture before it attains the hard, firm consistency commonly found in commercial coconuts It is coconut in this jellied stage which is used for the best Key West coconut ice cream.)

Recipe Summary

Course: 
Dessert
Method: 
Chilling
Ingredient: 
Coconut

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