“From Quick&Easy Thai by Nancie McDermott. Requires 7 c or about 4 14-ounce cans of coconut milk. Also requires ice cream maker. Time does not include freezing time, etc.”
READY IN:
20mins
YIELD:
1 1/2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine coconut milk, sugar, and salt in medium saucepan and bring to gentle boil over medium-high heat. Cook, stirring often, until sugar dissolves and mixture is smooth (1-2 mins.). Transfer to bowl, cool to room temp, and then cover and chill until very cold. Transfer to bowl of ice-cream maker and freeze according to manufacturer's directions. Serve at once, or transfer to airtight container and freeze for up to 2 weeks.

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