Coconut Ice Cream
2 coconuts, grated (6 cups)
4 cups boiling milk
1 cup sugar
½ teaspoon vanilla
1/8 teaspoon almond extract
1 cup grated coconut
➔Pour boiling milk over grated coconut. Let stand 30 minutes. Squeeze through cheese cloth.
Add sugar and extract. Stir until sugar is dissolved. Freeze in refrigerator until a stiff, mushy
consistency. Take out; beat with electric mixer or rotary beater. Return to refrigerator; freeze.
Top each serving with grated coconut.
Mrs. Lawson Riley, Honolulu, Hawaii - A Taste of Texas ©1968