1 can of coconut milk (400ml)
3/4 cup sugar
Pinch of salt
1/2 cup toasted coconut
1/2 cup graham crumbs
1 1/2 cups heavy cream (if you are Canadian like me this is whipping cream)
1 teaspoon coconut extract
1/2 teaspoon vanilla
To toast coconut, place it on a foil lined pan and stick in a 250 degree oven until it goes golden. About 5 or so minutes. I used my toaster oven so large oven could take 8 minutes.
In a mixer combine your coconut milk, sugar and salt and whisk until sugar is dissolved.
Add your toasted coconut and graham crumbs and mix for about a minute.
Now add your cream, coconut extract and vanilla and mix for a few minutes.
Cover bowl and stick in fridge for 1 to 2 hours.
Remove and pour into ice cream maker bowl.
Place ice cream maker bowl on machine and turn on for 15 to 20 minutes.
You can serve immediately or stick in freezer until ready to serve. If you stick it in the freezer then make sure you remove it 10 to 15 minutes before serving.
Serve with a smile.
Optional- you can garnish it with more toasted coconut or untoasted coconut.
Yields 5 cups.
Photos missing due to a G+ incident. Will be restored soon.
I can hear a collective OMG as you run and pull out your ice cream machines. This one rocks. May not be as visually stunning as a vibrant sorbet but the taste cannot be beat folks.
Toodles and smoochies. xx