Coconut Ice Cream

Heat the coconut milk over medium low heat. Remove from heat.

Whisk the sugar and egg yolks together in a medium bowl until the mixture is pale and leaves a trail when you lift the whisk. While stirring, slowly pour in the heated coconut milk. Pour the mixture back into the saucepan and cook over low heat for 10-15 minutes, until the mixture thickens enough to coat the back of a spoon. Do not let the mixture boil.

Remove the custard from heat and stir in the coconut flakes. Let cool for at least 1 hour. Once cool, mix in the whipped topping and Malibu Rum.

Pour mixture into your ice cream machine and freeze according to manufacturer’s instructions.

Makes about 1 pint.