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Makes
for a party: 2 quarts
Author Notes
I love coconut. When I was little, the first time I had a frozen dessert flavored with coconut, I was in Puerto Rico where my father was working at the time. This is a recipe that is super easy and reminds me of that first time I realized how much I love coconut. NB: I picked up two tips that come from awesome chefs- one is to use sweetened condensed milk for smoothness, (Nigella Lawson) and the other is to add alcohol to prevent the mixture from freezing beyond the point of scooping. (David Leibovitz.) Enjoy! —navahfrost
Ingredients
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15 ounces
cream of coconut (Coco Lopez, 1 can)
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16 ounces
sour cream
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1 pint
heavy cream
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1/4 cup
fresh squeezed lime juice
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1/4 cup
white rum
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1 teaspoon
coconut extract
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14 ounces
can sweetened condensed milk
Directions
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Mix all the ingredients together either in the blender or by hand.
Freeze until just the right scooping texture- a few hours.
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