- 1 1/3 cups half-and-half
- 1/2 cup unsweetened coconut flakes
- 1/4 cup brown sugar
- 1 teaspoon vanilla
- One 13.5-ounce can coconut cream
Whisk together the half-and-half, coconut flakes, sugar, vanilla and coconut cream and pour into molds. Freeze for at least 6 hours.
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.