Coconut Ice Cream

• 2 cups coconut milk powder (see Note)
• 1 cup hot tap water
• 1 cup heavy cream, chilled
• 3 tablespoons pastry cream, filling mix (see Note)
• 12 cup sugar
• 14-12 teaspoon coconut flavoring (extra strong)
• 12 cup shredded coconut (optional)

1. Dissolve the coconut milk powder in the hot water in a large bowl.
2. Whisk until all large lumps are gone.
3. Add the pastry cream filling mix to the heavy cream, again whisking until no lumps remain.
4. Mix the coconut "milk" and pastry/heavy cream together.
5. Add the sugar and coconut flavor.
6. Add the shredded coconut, if using.
7. Place the bowl in the fridge to chill for several hours, or up to overnight.
8. Freeze in a 1-quart ice cream maker according to the manufacturer's directions.
9. The ice cream will be dense and soft when finished.
10. Enjoy right away for a soft-serve treat, or chill in the freezer for 4 to 6 hours to harden.
11. TIPS:.
12. Love Almond Joy or Mounds candy bars?
13. Add chopped chocolate and/or nuts, up to 1/2 cup total, during the last 5 minutes of churning for a tasty treat.
14. If you don't care for the shredded coconut texture, leave it out.
15. No pastry cream filling mix?
16. You can leave out this ingredient, but the ice cream will be less smooth, rich, and creamy.
17. It's definitely worth adding!
18. NOTE: If you cannot find locally they may be purchased at www.kingarthurflour.com.

coconut milk, water, heavy cream, pastry cream, sugar, coconut, coconut

Taken from www.food.com/recipe/coconut-ice-cream-431030 (may not work)