One fifteen-ounce can of coconut milk (w/no coconut extract)
Eight ounce Heavy Cream
Three Quarter cup of Sugar
One half cup of Coconut Flakes (Toast them on a sheet pan in a three hundred degree oven)
Turn your freezer onto the highest setting for two days to make sure your ice cream canister is COLD.
Blend the coconut milk, heavy cream, and sugar in a bowl. Chill in the refrigerator. Pour into your ice cream machine and crank your heart out!
As it thickens and is almost done, stir the toasted coconut flakes in. When it’s thick and frozen, it’s done!