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| Prep Time Cook Time |
Servings 3 | Difficulty Easy |
Ingredients
- 1-¼ cup Lite Coconut Milk
- ⅓ cups Sugar
- 3 whole Egg Yolks
- ½ cups Unsweetened Coconut Flakes
- 1 cup Lite Whipped Topping, Thawed
- ½ Tablespoons Malibu Rum
Preparation Instructions
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.
