Coconut Icecream

Coconut Icecream
  • 1 cup desiccated coconut
  • 3 egg yolks
  • 3 tbls castor sugar
  • ¾ cup cream
  • 2 tbls chocalate flavoured cream liqueur
  • ½ tsp coconut essence
  1. Toast the coconut in a dry pan over medium heat, keep stirring until it browns a little.
  2. Add the sugar to the egg yolks and beat until fluffy.
  3. Whip the cream until it is stiff. Then add the egg mixture, liqueur, essence and coconut. Mix very well and then pour into a mould or tin to freeze for 4 or 5 hours.


Leave a Reply