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Also see Article: Coconut, The Tree of Life

8 ounces sweetened coconut milk
16 ounces water
1/4 cup toasted coconut
Diced pineapple, as needed for garnish

Combine the coconut milk and water and chill in the refrigerator until cold.

To toast coconut, simply cook the flakes in a skillet over low to medium heat until they just start to turn golden in color. 

Process the liquid in an ice cream machine according to the manufacturer’s directions.

Add the toasted coconut to the frozen coconut sorbet by stirring it in using a spoon.

Keep frozen until ready to serve. 

Serve in halved coconut shells with diced pineapple for garnish



   Ice Cream, etc.    ·    Sweet Corn Ice Cream    ·    Apricot Foster Sundae    ·    Apricot, Frozen Pops For Kids    ·    Apricot Ice Cream, Fresh    ·    Apricot Sorbet, Easy    ·    Armagnac Ice Cream    ·    Baked Alaska    ·    Baked Alaska, Key Lime    ·    Banana Heaven    ·    Blackberry Chocolate Frozen Yogurt    ·    Blueberry Frozen Yogurt    ·    Cherry Pie Sorbet    ·    Cherry Spumoni    ·    Chocolate & Banana Ice Cream    ·    Chocolate Strawberry Ice Cream Cake    ·    Coconut Sorbet    ·    Cranberry Ice, Tangy    ·    Frozen Blue Devil    ·    Fruit Pops, Frozen    ·    Grapefruit Granita    ·    Guava, Coconut & Coriander Sorbet    ·    Ice Cream Recipe (1760)    ·    Ice Cream (1780s) Thomas Jefferson    ·    Kiwi Lime Sorbet    ·    Lemon Ice    ·    Lime and Lychee Ice    ·    Mango Banana Sherbet    ·    Mango Sorbet    ·    Maple Walnut Ice Cream    ·    Marionberry Sorbet    ·    Orange Sorbet    ·    Peach Ice Cream    ·    Pear, Summer Pear Sorbet    ·    Persimmon Sorbet    ·    Pink Grapefruit Sorbet    ·    Pistachio Ice Cream    ·    Pistachio Ice Cream (1904)    ·    Plumberry Granita    ·    Raspberry Orange Sorbet    ·    Vanilla, Silken Vanilla Cream    ·    Watermelon Ice    ·    Watermelon Sorbet   

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