These cheese-topped hash brown potatoes are a common side dish served in church basements. With this recipe, you can’t go wrong!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 3 hrs 20 mins |
| Total Time: | 4 hrs 35 mins |
| Servings: | 20 |
| Yield: | 20 servings |
Ingredients
- 4 ounces shredded unsweetened coconut
- 4 (14 ounce) cans coconut milk
- 1 ½ cups white sugar
- 4 egg yolks
Instructions
- Cook and stir shredded coconut in a skillet over medium-low until lightly browned and fragrant, about 5 minutes.
- Combine coconut milk, sugar, and toasted coconut in the top of a double boiler over simmering water; simmer until slightly reduced, about 1 hour. Pour coconut milk mixture through a strainer and pour liquid back into double boiler.
- Fill a large bowl with ice water.
- Whisk egg yolks into coconut milk mixture until thickened. Remove double boiler from heat and place the top portion in the ice water to cool the coconut milk mixture to room temperature, about 20 minutes.
- Process coconut milk mixture in an ice cream maker according to manufacturer’s instructions.
- This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article,
Nutrition Facts
| Calories | 260 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 18 g |
| Sodium | 14 mg |
| Sugars | 15 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Pretty good! A bit laborious as a recipe but in the end you get a rich and creamy ice cream that is hard to believe is dairy free. Thank you John from Maine for your recipe.