7
440
25

Ingredients

  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 8 ounces shredded coconut
  • 6 large egg yolks
  • 3/4 cup sugar
  • coconut flakes (to serve)
  • mango (fresh, to serve)

Directions

  1. In a medium saucepan, combine milk, cream and coconut. Bring almost to a boiling over medium heat. Remove from heat and set aside 5 mins. In a large bowl, whisk egg yolks with sugar, until very thick and pale. Gradually pour milk into yolk mixture, whisking constantly to combine. Transfer mixture to cleaned saucepan. Cook on medium heat 4-5 mins, stirring occasionally, until mixture thickens and coats the back of a wooden spoon. Do not boil. Cool to room temperature. Pour into the bowl of an ice cream maker and churn according to manufacturer’s instructions, about 40 mins. Pour into a chilled freezer container. Freeze 2 hours until completely firm. Sprinkle with coconut flakes and serve with mango.
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NutritionView more

440Calories
Sodium6%DV140mg
Fat38%DV25g
Protein12%DV6g
Carbs18%DV53g
Fiber16%DV4g

PER SERVING *

Calories440Calories from Fat230
% DAILY VALUE*
Total Fat25g38%
Saturated Fat17g85%
Trans Fat
Cholesterol245mg82%
Sodium140mg6%
Potassium270mg8%
Protein6g12%
Calories from Fat230
% DAILY VALUE*
Total Carbohydrate53g18%
Dietary Fiber4g16%
Sugars45g90%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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