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Young Coconut Ice Cream
By Melissa's Corporate Chefs

Young Coconut Ice Cream


3 1/2 cups Coconut Milk (unsweetened)
1 cup Sugar
1/2 teaspoon Salt
1 whole Sweet Young Coconuts (meat scooped out and cut into 1/2 inch slices)
1/4 cup Corn Kernels
Peanuts chopped and to your taste


In a heavy saucepan, combine the coconut milk, sugar, and salt. Place over medium-high heat and bring to a boil, stirring often to dissolve the sugar and salt. Remove from the heat and pour into a bowl. Cover the bowl and refrigerate until very cold, about 2 hours. Add corn and coconut slices to coconut mixture. Freeze in an ice cream maker according to the manufacture's directions. Serve at once, or transfer to an airtight container and place in the freezer.