Caribbean Coconut Ice


2 cups milk
3 cups shredded coconut
1 cup sugar
pinch of cream of tartar
1 egg yolk beaten
a few drops of almond extract
This is a wonderful dessert that is served all over the Caribbean. Super sweet and refreshing.
  • In a small sauce pan scald the milk.
  • Place 2 cups coconut in a wire mesh sieve.
  • Pour hot milk over coconut while holding the sieve over a large bowl to catch the liquid.
  • Using a wooden spoon squeeze ll of the milk our of the coconut.
  • In a large sauce pan, combine the coconut milk, sugar and cream of tartar.
  • Cook over low heat stirring constantly, until sugar has dissolved.
  • Remove the pan from heat and add beaten egg yolk.
  • Stir in remaining coconut and add 2 or 3 drops of almond extract. Taste and add more if desired.
  • Pour into 2 pie pans or a Pyrex dish.
  • Cover with plastic wrap and place in freezer for about 4 hours.
  • Remove from freezer and break apart with a fork.
  • Serve at once.




20 min


4 hr


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