Coconut Ice Cream

Just: Yum.

1 1/2 cups sweetened flaked coconut
1 cup whole milk
1 (14 ounce) can cream of coconut*
1 1/2 cups heavy cream

Put the coconut in a non-stick skillet and cook over med-low heat, stirring often until toasty and tan. Cool.

Combine the milk and cream of coconut in a blender and mix thoroughly. Stir in the cream and coconut.

Pour into the container of an ice cream maker and freeze according to the manufacturer’s instructions.

*Cream of coconut is sold near the alcohol in the grocery store as it is usually used as an ingredient in Pina Coladas. Do NOT use coconut milk. It’s sold in the Asian section. They aren’t the same thing at all and you’ll be awfully disappointed with the results.