Total Time
4hrs 20mins
Prep 20 mins
Cook 4 hrs

From islandflave.com. Cooking time is chill time

Ingredients Nutrition

  • 2 cups whole milk
  • 3 cups shredded coconut, fresh or packaged
  • 1 cup sugar
  • 1 pinch cream of tartar
  • 1 egg yolk, beaten
  • 3 drops almond extract

Directions

  1. In a small saucepan, scald milk.
  2. Place 2 cups coconut in a sieve. Pour hot milk over coconut while holding sieve over large bowl to catch liquid. Use the back of a spoon to squeeze all of the milk out of the coconut.
  3. In a large saucepan, combine coconut milk, sugar, and cream of tartar.
  4. Cook over low heat, stirring constantly, until sugar has dissolved.
  5. Remove pan from heat and add beaten egg yolk. Beat well with a spoon.
  6. Stir in remaining coconut and add 2 or 3 drops almond extract. Taste and add more extract if desired.
  7. Pour into 2 pie pans or pyrex dish. Cover with plastic wrap and place in freezer.
  8. Remove coconut ice from freezer after 4 hours and break apart with a fork.
  9. Serve immediately.
Most Helpful

This is really good! Easy to put together. The flavour is wonderful with the almond extract. I was a little confused re: the first 2 cups of coconut. The directions didn't mention to add it or leave it out. I did leave it out and only added the remaining 1 cup of coconut. Maybe that is why it really didn't freeze solid. Next time I will put all 3 cups in and try that. But in either case it is very gooda. Thank you for sharing Az G...made this for ZWT5 for the GroovyGastronomes.

luvcook'n June 05, 2009