Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
12 hr 20 min
Prep:
12 hr
Cook:
20 min
Level:
Easy

Ingredients

CREMA

Directions

In food processor, combine coconut meat and milk. Puree until finely chopped. In saucepan pour canned coconut milk and whole milk. Bring to a boil. In small bowl beat together eggs and sugar until pale yellow and thick. Pour the hot milk mixture slowly into eggs and whisk until combined. Stir in crema, pureed coconut and vanilla. Refrigerate until cold. Pour chilled custard mixture into ice cream maker and processes. Store in freezer.

CREMA

In large bowl whisk together cream and buttermilk. Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours. Place in refrigerator. Can be kept for up to a week.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Creamed Peas

Recipe courtesy of The Neelys

Baked Coconut Shrimp

Sugar Cookies with Royal Icing

Recipe courtesy of Food Network Kitchen

Carrot Cake with Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy of Lilly's Gastronomia Italiana

Pumpkin Cream Pie with Gingersnap Crust and Rum Cheesecake Topping

Recipe courtesy of Duff Goldman

Coconut Ice Cream

Recipe courtesy of Cheryl Smith

Fresh Coconut Ice Cream

Recipe courtesy of Emeril Lagasse

Coconut Ice Cream

Recipe courtesy of Cheryl Smith

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.