Toasted Coconut Recipe
Coconut ice cream with toasted shredded coconut
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Ingredients
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Ice Cream Base
Method
Ice Cream Preparation
- 1
Prepare the Ice Cream Base
In a saucepan, combine the coconut milk, sugar, vanilla extract, and salt. Heat over medium heat until the sugar dissolves.
- 2
Thicken the Mixture
In a small bowl, whisk the cornstarch with the milk until smooth. Slowly add it to the saucepan while whisking continuously. Cook until the mixture thickens, about 5-7 minutes.
- 3
Chill the Mixture
Remove from heat and let it cool to room temperature. Then refrigerate for at least 2 hours or until cold.
- 4
Churn the Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- 5
Add Toasted Coconut
While churning, toast the shredded coconut in a dry pan over medium heat until golden brown. Add it to the ice cream just before it's done churning.
- 6
Freeze the Ice Cream
Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.
