Coconut Ice Cream

By Sarah-Lyn

Ingredients

• Two 15-ounce cans full-fat coconut milk, divided
• 3/4 cup sugar
• pinch salt
• 2-1/2 Tablespoons cornstarch
• dried, unsweetened shredded coconut, toasted (optional)

Preparation

Step 1

Directions:

Combine all but 1/4 cup of the coconut milk, sugar and salt in a heavy-bottomed saucepan. Bring to a simmer over medium heat. In a small bowl, whisk together the cornstarch and the remaining 1/4 cup of coconut milk until smooth. Add to the saucepan and cook, stirring constantly, until the mixture thickens and can coat the back of a wooden spoon.

Remove from heat and let cool to room temperature. Cover and chill at least 3-4 hours, or up to 24 hours.

Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Serve with a sprinkle of toasted coconut, if desired.