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Information

Course: dessert
Total time: under 4 hours
Skill level: Easy
Cost: Inexpensive
Yield: Makes about 5 cups, 4 large servings
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Notes

This recipe is so easy that my nine-year-old daughter Angela makes it by herself from start to finish.

Ingredients

  • 4 cups water
  • 2 cups sugar
  • One 7-ounce block of creamed coconut (see Notes)

Directions

1. Heat the water and sugar in a saucepan, stirring until all the sugar is dissolved. If you are using solid cream of coconut, break it into smaller pieces and add to the syrup, stirring until dissolved. (If you are using liquid cream of coconut, remember to stir the contents of the can before measuring because it usually separates while sitting on the shelf.) Cool to room temperature and then refrigerate until chilled.

2. Freeze in an ice cream maker according to the manufacturer’s directions. The mixture will be slushy.

3. Pour into a container with a tight-fitting lid and freeze at least 3 hours or until firm. Remove from the freezer 15 minutes before serving.

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Nutritional Information

Nutrients per serving

562kcal (28%)
3mg (0%)
0mg (0%)
0mcg RAE (0%)
51mg
8mg
1g
125g
0g
126g
0mg (0%)
19mg (1%)
8g (38%)
8g (12%)
0mg (1%)