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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small saucepan, scald milk. | 2. Place 2 cups coconut in a sieve. Pour hot milk over coconut while holding sieve over large bowl to catch liquid. Use the back of a spoon to squeeze all of the milk out of the coconut. | 3. In a large saucepan, combine coconut milk, sugar, and cream of tartar. | 4. Cook over low heat, stirring constantly, until sugar has dissolved. | 5. Remove pan from heat and add beaten egg yolk. Beat well with a spoon. | 6. Stir in remaining coconut and add 2 or 3 drops almond extract. Taste and add more extract if desired. | 7. Pour into 2 pie pans or pyrex dish. Cover with plastic wrap and place in freezer. | 8. Remove coconut ice from freezer after 4 hours and break apart with a fork. | 9. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	2	cups		297.68	23.3264	15.372	15.9576
coconut	3	cups	shredded	849.6	36.552	7.992000000000001	80.376
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
cream tartar	1	pinch		0.4838	0.1153	0.0	0.0
egg yolk	1		beaten	54.74	0.6103	2.6962	4.5118
almond extract	3	drops		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.