Thai Coconut Ice Cream


2 Cans full fat coconut milk
1 Cup coconut water
3/4 Cup Organic Coconut Sugar
3/4 tsp TB&TL Salt
1/2 Cup Shredded Coconut Flakes
Optional Toppings: Fresh Mango, Chopped Peanuts, Fresh Pineapple, Toasted Coconut, Honey, etc.


In a medium saucepan, bring the coconut water to a boil. Add coconut sugar and stir until dissolved.
Stir in the coconut milk, salt, and shredded coconut flakes. Remove from heat and let cool to room temperature.
Process in ice cream maker, OR
Place mixture in shallow pan or dish, and place in freezer. After an hour, stir mixture thoroughly. Repeat process in hour increments until desired consistency. This process should take 3-4 hours. ENJOY!

Tips: If you have a hand mixer or immersion mixer, you can use it on a low speed. The goal is to prevent large ice crystals from forming. Large ice crystals will give you more of an Italian ice texture rather than an ice cream. You can stir it more frequently, and a creamier texture should result.