Ingredients
The following ingredients have 4 Servings
- 2 cups shredded coconut (divided)
- 2 14-ounce cans unsweetened coconut milk (minimum 60% coconut extract)
- ½ cup coconut sugar
- 1 tablespoon vanilla extract
- ½ cup chocolate chunks (optional (vegan or paleo, if needed))
Instruction
- Place the coconut in a large pan over medium heat. Stir occasionally for about 5 minutes, or until it smells fragrant and is golden brown.
- Add the coconut milk and coconut sugar to a small pot and warm over medium heat until the sugar is dissolved. Remove from the pot from the heat and stir in the vanilla and 1 ½ cups of the toasted coconut. Place the pot in your fridge until the coconut milk is cold.
- Process the coconut ice cream in your ice cream maker according to the manufacturers directions. If using, stir in the chocolate chunks.
- Serve with the remaining toasted coconut sprinkled over the top.
