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Monday, September 26, 2011
Coconut Ice Cream
800 ml (approx 3 1/4 cups/2 cans) coconut milk 2 tbsp arrowroot starch for thickening 1/2 cup organic sugar or to taste 1 tsp pure vanilla extract 1 – 1 1/2 cups sweetened or unsweetened shredded coconut, chopped In a small bowl, whisk together 1/4 cup of the coconut milk with arrowroot starch. Whisk well to combine. In a medium saucepan, combine the rest of the coconut milk with the sugar. Cook over medium heat, stirring occasionally to... Read full post here
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