Toasted Coconut ce Cream

Toasted Coconut ce Cream
  • 3 cups unsweetened flaked coconut
  • 2 cups white sugar
  • 6 eggs
  • 8 ounces cream of coconut
  • 1 quart half-and-half
  • 1 tablespoon vanilla extract
  • 1 cup flaked coconut
  • 1/2 cup whole milk, or as needed


  1. Preheat oven to 350 degrees F (175 degrees C). Spread 3 cups flaked coconut onto a baking sheet.
  2. Bake coconut in the preheated oven, turning once, until toasted, 6 to 10 minutes. Cool completely.
  3. Beat sugar and eggs together in a bowl until light and frothy; add cream of coconut and beat well. Add half-and-half and vanilla extract into egg mixture, beating well after each addition. Stir toasted coconut and flaked coconut into half-and-half mixture.
  4. Pour coconut mixture into the bowl of an ice-cream maker. Pour milk into coconut mixture to fill machine to the fill-line, if necessary. Freeze according to the manufacturer's instructions.

03/30/2018
Toasted Coconut ce Cream, recipe PT15M PT1H 5 455 calories

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