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CATEGORY CUISINE TAG YIELD
Dairy, Grains, Eggs Import, New, Text 1 Servings

INGREDIENTS

1 Coconut, hulled and peeled
milk reserved
1 14-ounce can unsweetened
coconut milk
1 c Whole milk
8 Egg yolks
1 c Sugar
2 c Crema
2 t Vanilla extract

INSTRUCTIONS

In food processor, combine coconut meat and milk. Puree until finely
chopped. In saucepan pour canned coconut milk and whole milk. Bring  to
a boil. In small bowl beat together eggs and sugar until pale  yellow
and thick. Pour the hot milk mixture slowly into eggs and  whisk until
combined. Stir in crema, pureed coconut and vanilla.  Refrigerate until
cold. Pour chilled custard mixture into ice cream  maker and processes.
Store in freezer. Posted to MC-Recipe Digest V1  #319  Date: Wed, 27
Nov 1996 09:16:29 -0500  From: Meg Antczak <meginny@frontiernet.net>

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1366
Calories From Fat: 371
Total Fat: 41.2g
Cholesterol: 1496.3mg
Sodium: 189.9mg
Potassium: 527.6mg
Carbohydrates: 218.3g
Fiber: 0g
Sugar: 214.5g
Protein: 30.1g


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