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Toasted Coconut Ice Cream

Ingredients
  Evaporated milk 24 Ounce (2 Can)
  Sugar 1 Cup (16 tbs)
  Vanilla 4 Teaspoon
  Whipping cream 2 Cup (32 tbs)
  Flaked coconut 1 1⁄3 Cup (21.33 tbs), toasted
Directions

1. In a small saucepan combine evaporated milk and sugar. Cook and stir till sugar dissolves; remove from heat. Stir in vanilla. Cool slightly. Cover surface with plastic wrap and refrigerate 1 1/2 to 2 hours or till well chilled. Stir in whipping cream and coconut. Freeze in a 3- to 4-quart icecream freezer according to manufacturer's directions. Ripen 4 hours. If desired, serve in coconut cups and garnish with coconut curls.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Coconut
Interest: 
Gourmet

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Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4215 Calories from Fat 2496

% Daily Value*

Total Fat 284 g436.4%

Saturated Fat 202.1 g1010.7%

Trans Fat 0 g

Cholesterol 860.1 mg286.7%

Sodium 897.5 mg37.4%

Total Carbohydrates 324 g108%

Dietary Fiber 18.5 g73.9%

Sugars 305.5 g

Protein 54 g108.3%

Vitamin A 31.7% Vitamin C 24.4%

Calcium 207.5% Iron 28.3%

*Based on a 2000 Calorie diet

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Toasted Coconut Ice Cream Recipe