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Related recipes: Coconut, Dairy Foods, Delicious Living Magazine, Desserts, Fruit, Low-Sodium, Natural Sweetener, Soy, Summer, Vegetarian, Wheat-Free
We lightened up this popular Bahamian treat by substituting yogurt for the cream that’s customarily used.
Prep Time: 10 minutes
Total Time: 2 hrs 30 min
Servings: 8
Yield: 1 quart
1 14-ounce (400g) can reduced fat coconut milk
3/4 cup (180mL) honey or maple syrup
2 tsp (6g) powdered agar
20 oz (560g) plain, nonfat yogurt or vanilla soy yogurt
1 tsp (5mL) vanilla extract (omit if using vanilla soy yogurt)
1 Tbs (15mL) coconut rum (optional)
1/3 cup (30g) shredded coconut
Combine coconut milk, honey and agar in a medium saucepan. Cook over low heat stirring frequently until mixture thickens, about 5 minutes. Remove from heat. Stir in yogurt, vanilla, rum and coconut. Refrigerate until well-chilled, at least 1 hour.
Freeze mixture in an ice cream maker according to manufacturer’s instructions. Let glacé ripen in freezer 1 hour before serving.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
