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>
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