Coconuts have more than 100 uses. That’s amazing stuff for one simple fruit! The coconut tree has so many uses it is commonly called “the tree of life.”
INGREDIENTS: YIELD: 1 QUART
- 2 cups whole milk
- 1 vanilla bean, split
- 2 cups toasted coconut
- 1 cup desiccated coconut
- 1 cup sugar
- Pinch salt
- 5 large egg yolks
- 1 (14-ounce) can coconut milk
- 1 cup heavy cream
- 2 teaspoons vanilla extract
INSTRUCTIONS:
- Combine the milk, vanilla bean, toasted and desiccated coconut, sugar, and salt in a medium saucepan. Stir over medium heat and bring just to a boil. Remove from heat, cover, and allow to steep for 1-2 hours.
- Strain the milk mixture and reheat over medium-low heat.
- Whisk egg yolks in a separate bowl. Once milk mixture is hot, temper the yolks by adding half of the mixture into the eggs, whisking constantly. Add egg mixture to the saucepan, and heat until thickened. Pour coconut milk, heavy cream, and vanilla extract into a large mixing bowl over an ice bath. Strain custard into the cream.
- Add to ice cream maker and follow manufacturer’s instructions for freezing. Stop the churning as soon as the gelato is just frozen.
