• 200 grams unsweetened chocolate (55% cacao, broken into small pieces)
  • 1/2 cup sugar
  • 1 cup water
  • 1 cup milk
  • shredded coconut


  1. Mix chocolate, sugar, water and milk in a saucepan.
  2. Bring to boil and reduce heat immediately.
  3. Simmer over medium heat for 2-3 minutes.
  4. Remove from heat and let mixture cool.
  5. To process in an ice cream maker, refrigerate mixture until very cold, at least 3 hours.
  6. Place mixture in ice cream maker canister and follow manufacturer's instructions.
  7. Remove from machine about 5-10 minutes before serving.
  8. To process without ice cream maker, pour mixture into a metal or ceramic bowl and freeze.
  9. Stir with a fork every 30 minutes to break up ice crystals, until mixture is frozen.
  10. For the toasted coconut, toast shredded coconut in a dry skillet until golden brown, stirring constantly.
  11. Serve ice cream sprinkled with toasted coconut.
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