Thursday, May 2, 2013

Toasted Coconut Ice Cream

It feels like summer in California. And coconut is again an ingredient in the spotlight for the season. I can see more and more products made from coconut in the shelves of my favorite grocery stores, and its versatility is always inviting to try different recipes.

This recipe was made many times by children at cooking club at school, and it was the most popular one during the school year. We made it after reading the funny Should I Share My Ice Cream, by Mo Willems. It's a 1-2-3 process, and can be made in an ice cream machine, popsicle maker, ice tray, or even a plastic bag!

Toasted Coconut Ice Cream 
For faster results, freeze the coconut milk for a couple of hours before mixing the ingredients. 

1 cup unsweetened shredded coconut, toasted
1 can sweetened condensed milk (for a dairy-free version, use just 1 cup of coconut milk drink with coconut palm sugar)
1 can organic coconut milk
1/2 cup coconut milk drink

Toast coconut in a baking tray for about 5 to 10 minutes at 350 F. Watch closely to avoid burning. If you're in a hurry, toast the coconut in a glass dish in the microwave for a couple of minutes until the coconut becomes golden.

Mix all ingredients. Transfer to the ice cream maker as instructed by the manual, or freeze in popsicle maker or in the freezer in ice trays. Enjoy!

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