1 1/4 cups Chaokoh coconut milk
3/4 cup heavy cream
1 cup half-and-half
1/2 teaspoon vanilla extract
2/3 cup sugar
1 cup sweetened coconut flakes
In a large bowl, whisk together 1 1/4 cups Chaokoh coconut milk, 3/4 cup heavy cream, 1 cup half-and-half, and 1/2 teaspoon vanilla extract. Slowly add 2/3 cup sugar and whisk until dissolved. Slowly add 1 cup sweetened coconut flakes and whisk until combined.
Turn ice cream machine ON. Pour coconut mixture into ice cream machine, scraping the bowl to get all the coconut shreds out. Freeze for 20 minutes.
Transfer ice cream to a container and place in freezer until set firm.
1 1/4 cups coconut milk is what was left in the can after making the mango ice cream earlier.
The flavor of the ice cream was good, but the texture was a little heavy. Next time try making it with heavy cream and milk, or with just half-and-half.
The coconut flakes mostly clumped around the paddle. Next time try adding the coconut after 10 minutes of freezing in the ice cream machine. Maybe also try running the coconut flakes through the food processor to make them smaller.
This ice cream is excellent with hot fudge topping. We plan to try it with pineapple topping too.