Toasted Coconut Ice Cream Recipe

Ingredients

• 2 cups shredded coconut (divided)
• 2 14-ounce cans unsweetened coconut milk (minimum 60% coconut extract)
• 1/2 cup coconut sugar
• 1 tablespoon vanilla extract
• 1/2 cup chocolate chunks (optional (vegan or paleo, if needed))

Instructions

1. 1

   toast coconut: Place the coconut in a large pan over medium heat. Stir occasionally for about 5 minutes, or until it smells fragrant and is golden brown.

2. 2

   heat ingredients: Add the coconut milk and coconut sugar to a small pot and warm over medium heat until the sugar is dissolved. Remove from the pot from the heat and stir in the vanilla and 1 ½ cups of the toasted coconut. Place the pot in your fridge until the coconut milk is cold.

3. 3

   churn: Process the coconut ice cream in your ice cream maker according to the manufacturers directions. If using, stir in the chocolate chunks.

4. 4

   Serve with the remaining toasted coconut sprinkled over the top.

5. 5

   --- No Churn Toasted Coconut Ice Cream ---

6. 6

   no churn method: Pour the cold coconut milk into a shallow pan and place it in your freezer. After 1 hour, remove the pan and scrape the ice cream with a fork and mix it around. Put it back into your freezer for another hour. Repeat these steps 2-3 more times, until the ice cream is frozen and creamy. If using, stir the chocolate chunks through the ice cream after the last time you scrape it with a fork.