- Most Helpful
- Highest Rating
Even if I can never wear a swimsuit in public again, I will make this ice cream over and over again!!! Seriously, this is deserving of way more than five stars... I normally don't make custard-type ice creams that require refrigeration before churning - but this Coconut ice cream was worth the trouble. The fruits soaked in coconut rum were absolutely lip-smacking and an incredible complement to the ice cream. I followed the recipe exactly, except instead of using dry coconut I got a fresh one from our many trees, scraped the flesh and ran it through the magic bullet to shred. The coconut milk was oozing and it probably made a difference in the intensity of the flavor. Note - there is a huge difference between a young tender coconut (pipa, here in Costa Rica) and an older one (coco). If using fresh, you have to use the more mature coconut. In the States, its probably those husked brown ones you see in the grocery store. Thanks Boomette, for another fantastic recipe! Made for Photo Tag Spring 2013.