Rich, creamy, and flavorful, our Coconut Milk is some of the best on the market. It makes a rich and delicious dairy free substitute in cooking and baking. We also love it as an addition to smoothies, ice cream, soups, and curries.
4 1/2 cups
15 minutes to assemble
24 hours to freeze
|1.||Add 1/2 can Andre Prost Coconut Milk Coconut Milk, sugar, egg yolks and salt to a heavy bottomed sauce pan. Whisk well. Cook over a medium heat, stirring constantly, until mixture is thickened (just before a simmer). Remove from heat; add vanilla and coconut extracts, and remaining coconut milk. Stir well and pour into a pie plate. Cover and poke some holes in plastic wrap to let steam escape. Refrigerate until cooled.|
|2.||While cooling, toast coconut flakes in a dry skillet over medium-high heat, stirring until golden. Transfer to a plate to cool.|
|3.||Pour cold coconut mixture and coconut flakes into frozen insert of ice cream maker. Follow manufacturer’s instructions.|
Ice cream maker