Coconut Ice Cream

• 1-1/4 cup Lite Coconut Milk
• 1/3 cups Sugar
• 3 whole Egg Yolks
• 1/2 cups Unsweetened Coconut Flakes
• 1 cup Lite Whipped Topping, Thawed
• 1/2 Tablespoons Malibu Rum

1. Heat the coconut milk over medium low heat. Remove from heat.
2. Whisk the sugar and egg yolks together in a medium bowl until the mixture is pale and leaves a trail when you lift the whisk. While stirring, slowly pour in the heated coconut milk. Pour the mixture back into the saucepan and cook over low heat for 10-15 minutes, until the mixture thickens enough to coat the back of a spoon. Do not let the mixture boil.
3. Remove the custard from heat and stir in the coconut flakes. Let cool for at least 1 hour. Once cool, mix in the whipped topping and Malibu Rum.
4. Pour mixture into your ice cream machine and freeze according to manufacturer's instructions.
5. Makes about 1 pint.

coconut milk, sugar, egg yolks, unsweetened coconut flakes, malibu rum

Taken from tastykitchen.com/recipes/desserts/coconut-ice-cream-2/ (may not work)