1 cup sweetened shredded coconut 1 can (140z) coconut milk 3/4 cup half & half 1 can (13.5oz) sweetened condensed milk 1/4 teaspoon salt 1/4 teaspoon vanilla extract
1. Preheat the oven to 350 degrees. Spread shredded coconut in a thin layer on a rimmed cookie sheet. Toast 10-15 minutes, stirring often to ensure even browning and no burning. Remove from oven, and let cool to room temperature.
2. In a blender, combine coconut milk, half & half, sweetened condensed milk, salt, and vanilla extract. Blend until smooth, then stir in the toasted coconut by hand. Pour into molds, and freeze 5+ hours until firm. |
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