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Coconut Ice Cream

Coconut Ice Cream
- 1 14 ounce can coconut milk
- 2 14 ounce cans light coconut milk
- 1/2 cup Zsweet (or coconut palm sugar)
- 1 tsp vanilla extract
- 1 pinch of salt
- 1 tbsp shredded unsweetened coconut flakes

In a medium sauce pan, combine one can of full-fat coconut milk, plus enough of the light coconut milk to make 4 cups. Stir over medium heat for about five minutes. Next, stir in Zsweet or coconut palm sugar until dissolved (about two minutes). Add salt, vanilla, and coconut flakes. Remove from heat and transfer mixture into an ice cream maker. Spin coconut mixture in an ice cream maker for about 20 to 30, minutes or until desired consistency is reached.

Serves 10 1/2 cup servings.

Nutritional Facts: Calories: 130. Fat: 13g, Carbohydrates: 6g Fiber: 1g Protein 1g

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