Another favorite of Oceania’s Cruise Lines Executive Chef Kathryn Kelly is a creamy coconut ice cream. Be sure to make this recipe with cream of coconut and not coconut milk. Forget about the calories.
Coconut Ice Cream
Makes 1 Quart
1 (15 ounce) can sweetened cream of coconut
1 cup whole milk
1 1/2 cups heavy cream
1/2 cup tightly packed fresh coconut flakes
In a food processor, combine all ingredients and blend well. Pour into an ice cream maker and freeze according to the manufacturer’s instructions. If you like, you can top the ice cream with toasted coconut flakes.