Ingredients

• 1 cup milk
• 1 (14 ounce) can cream of coconut (not coconut milk) I found it with the mixers in the drink aisle.
• 1 1/2 cups heavy cream
• 1 cup sweetened flaked coconut

Directions

1. Toast Coconut on cookie sheet at 350 degrees for 8 min.  Check it every couple and stir to distribute flakes so they don’t burn.
2. Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut.
3. Pour into the container of an ice cream maker, and freeze according to the manufacturer’s instructions.